Nutrient-Dense Beef Stock

Update, I was reading Dave from Paleo Hack this morning and he had this to say…

Today I’ve got a super quick “caveman food” that I want to share with you.

I’ve been incorporating this into my daily routine, and the results have been awesome — I like to call it my ‘secret weapon’ for better health & faster recovery.

This mystery food has been shown to:

  • Reduce inflammation
  • Improve your digestion, adrenals, bones, and teeth
  • Promote healthy joints, tendons, ligaments
  • Improve the function of your immune system
  • Reduce wrinkles, banish cellulite, and improve the quality of your skin

And that’s just a tiny sample of the benefits!

So what is it, you ask?

The answer is — Bone Broth!

This delicious liquid is full of healthy minerals, amino acids, protein, collagen, and gelatin — and is one of natures ultimate superfoods.

Be warned, though — not all bone broths are created equal! 

You’re probably already aware of the advantages of grass-fed meat over grain-fed meat: more ‘good fats,’ a better Omega 3:6 ratio, more antioxidants — the same advantages apply to the bones of grass-fed animals.

And most bone broths from the supermarket lack the complete nutritional profile that comes from grass-fed animals — which is why usually it’s recommended that you make it yourself with the leftover bones from your grass fed beef or pasture raised chicken.”

Original Post follows…

Today, I mention again the making of broth. It is getting colder outside and we tend to eat more soups and stews this time of year.

In Pottenger’s Prophecy, Gray Graham et., al., state, “Food must be fresh and contain nutrients in the ratio nature intended us to eat it.” The use of the sea salt brine puts those minerals in natures perfect balance.

Some of us will be using a wood stove and that is free heat for the stock making process. My earlier article follows below…


From Weston A. Price Website:
My alterations are in [italics].

  • About 6-8 pounds beef marrow and knuckle bones [I use a 20 quart stock pot]
  • 1 calves foot, cut into pieces (optional) [I have never done this part]
  • 3 pounds meaty rib or neck bones
  • 12-16 quarts Redmond Brine..I now use straight brine which has greatly enhanced the flavor and mineral content!
  • 1/2 cup vinegar [Bragg or Golden Valley Vinegar…has to be un-Pasteur-ized to do its job!]
  • 3 onions, coarsely chopped
  • 3 carrots, coarsely chopped [Organic only]
  • 3 celery stalks, coarsely chopped [Organic only] several sprigs of: fresh thyme, parsley [best natural detoxifier for Mercury among other heavy metals], Cilantro [best natural detoxifier of Aluminum] all tied together
  • 1 teaspoon dried green peppercorns, crushed
  • 1 cinnamon stick
  • 1/2tsp of Turmeric
  1. Place the knuckle and marrow bones and optional calf’s foot in a very large pot with vinegar and cover with water/brine mix. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven.
  2. When well browned, add to the pot along with the vegetables [I leave the veggies out until the skimming is done——waaay easier]. Pour the fat out of the roasting pan, add cold water/brine to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices.
  3. Add this liquid to the pot. Add additional brine, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon.
  4. After you have skimmed, reduce heat and add the thyme, parsley, cilantro, cinnamon, turmeric and crushed peppercorns.
  5. Simmer stock for at least 12 and as long as 72 hours. You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. Remove bones with tongs or a slotted spoon.
  6. Strain the stock into a large bowl. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this book.
  7. Let cool in the refrigerator and remove the congealed fat that rises to the top.
  8. Transfer to smaller containers and to the freezer for long-term storage.

About that bone Marrow that winds up in the strainer: it should go back in the stock or be consumed “on-the-spot.” Don’t throw the “baby” out with the bathwater.