Your Guide to Bone Broth

Posted On: January 25, 2016

Incorporating bone broth into your dietary routine is a not only a great idea when you are under the weather, but this wonder broth can ensure better digestion health and leave your body feeling nourished and satisfied.

In addition to it’s warm, hearty aroma, bone broth protects and heals the mucosal lining of the digestive tract and helps aid in the digestion of nutrients. It fights infections such as the cold and/or the flu. It reduces joint pain and inflammation due to the glucosamine which can actually stimulate the growth of new collagen, reduce pain and repair damaged joints. It can also reduce inflammation through anti-inflammatory amino acids glycine and proline.

The collagen and gelatin in bone broth supports hair growth and helps to keep your nails strong.  It also helps with bone formation, growth and repair due to the large amount of calcium magnesium and phosphorus. The amino acid glycine also promotes a healthy sleep cycle and calming effect.

Homemade bone broth is surprisingly easy, just remember to save the bones from your Grass Fed Bone-In Ribeye in the freezer and when you have enough, dust off your crock pot!



This recipe makes approximately 64oz of broth depending on how much water, how much you reduce the broth and how strong you like the flavor to be.

  • 4 quarts of filtered water
  • 1.5- 2 lbs of beef knuckle bones or marrow bones
  • the cloves from 1 whole head of fresh garlic, peeled & smashed
  • 2 Tbsp apple cider vinegar
  • 1Tsp unrefined sea salt


Place all of the above ingredients in a crockpot or a stainless steel pot and cook on low heat for 8 -10 hours.  If you are using the oven cook at a low temperature- 300 degrees.  I like to cook mine until the meat is falling away from the bones.  I’d recommend going through it in a weeks time, but it is worth mentioning you can store any excess broth in the freezer and defrost it at a later date.


When the broth is fully cooled, look for a gelatinous consistency. That means your broth is gelatin-rich!  If you have used a longer/hotter simmer that may break down the gelatin and your broth won’t appear gelatinous.  No worries, the minerals are still there!


Make sure and render any fat that has risen to the top and cook with it! It will be similar to lard or tallow in consistency and can add a deep, satisfying flavor to your next dish.

Double Bonus:

We’ve seen folks use this as the liquid while cooking their rice for that extra punch!

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