Bone broth contains minerals like calcium, magnesium, phosphorus, silicon and sulfur which are easily absorbed into our system thanks to the natural fat that is contained in the broth. It also has broken down cartilage and tendons which contain chondrotin sulphates and glucosamine which are sold as supplements for arthritis and joint pain.
When cooled your bone broth should become the consistence of jelly which is the good for you collagen that is super important for us as we get older and stop producing as much as we need to keep our skin soft and supple.
Besides all of the amazing health benefits I love how it tastes especially on a cool day.
Author: Cassie Elliott
Prep time: 10 minutes
Assembly time: 3 hours
- 10 cups spring or filtered water
- 5 lbs beef bones
- 2 large carrots (organic), scrubbed and ends removed
- 2 stalks celery
- 1 large onion peeled and cut in half
- 1 – 2 ounces dried mushrooms
- 2 tablespoons fish sauce
- 4 cloves garlic peeled
- Add bones, carrots, onion, celery, mushrooms and garlic to Instant Pot (or slow cooker)
- Cover with water.
- Add fish sauce.
- Close lid and set on manual for 180 minutes if using Instant Pot. If using slow cooker set on low and cook for 18 – 24 hours. The longer it cooks the more nutrients will be extracted from the bones.
- Pour into pint size glass jars. Let cool and then place in refrigerator where it will last for up to a week. You can also freeze for up to 3 months or more.