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Dr. Trevor Cates

The Spa Dr.'s Bone Broth

Enjoy this bone broth – alone as a snack or drink, or incorporated into other recipes – not only for its taste but also for its skin-enhancing benefits, starting with collagen, crucial for reducing fine lines and wrinkles.
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Cook Time 1 day
Servings: 4 Quarts
Course: Side Dish, Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs grass-fed beef marrow bones
  • 5 quarts filtered water
  • 6 carrots cut into large chunks
  • 5 ribs celery cut into large chunks
  • 1 medium yellow onion quartered
  • 1 cup shiitake mushrooms
  • 2 tbsp apple cider vinegar
  • 1 inch piece fresh ginger skin on, halved
  • 1 tsp Himalayan salt or Celtic sea salt or more to taste
  • 1/2 bunch fresh Italian parsley chopped
  • 7 sprigs fresh thyme
  • 6 sprigs fresh rosemary
  • 5 cloves garlic peeled and crushed or diced

Equipment

  • Large roasting pan
  • Large soup pot or slow cooker

Method
 

  1. Preheat the oven to 350° (180°C, or gas mark 4). In a large roasting pan, roast the bones for 30 minutes. (You can skip this step, but it adds nice flavor to the broth.) Transfer to a large (6-quart/5.7 L) soup pot or slow cooker.
  2. Add the water, carrots, celery, onion, mushrooms, cider vinegar, ginger, and salt. Bring to boil: reduce the heat to a very low simmer and cover. Cook for 24 to 48 hours. Skim off any foam that forms on top during the first hour of cooking. The longer you simmer the broth, the more bone marrow nutrients will seep into it.
  3. During the last hour of cooking, stir in the parsley, thyme, rosemary, and garlic. Strain, and enjoy war, or add to one of the recipes as indicated.

Notes

VARIATIONS Instead of beef bones you can use free-range chicken bones (simmer for 12 to 24 hours) or fish bones (simmer for 8 hours). You can use only vegetables if you're vegan or vegetarian; you won't obtain the bone marrow benefits, but you will still obtain nutrients from the vegetables. Skip the bone and add more celery, carrots, broccoli, and other vegetables, such as greens (kale, collard greens, chard), and simmer until the vegetables are tender.