From The Rootcellar: Bone Broth

Bone Broth

Bone Broth:  It starts with Good, Grass Fed Organic Beef Bone!

Bone broth is not just a culinary staple; it’s also touted for its numerous health benefits, from supporting joint health to improving digestive functions.

Let’s think of making bone broth as we would approach strategic planning in business. You need quality inputs (organic, grass-fed beef bones) and a well-executed process (slow cooking) to yield a valuable end product (nutrient-dense broth). The clarity of your mission and values can make this recipe not just a culinary exercise but also a meaningful ritual.

Grass-Fed Organic Beef Bone Broth





– 4-5 pounds of grass-fed organic beef bones (knuckle, marrow, and/or oxtail bones)
– 1-2 beef feet for extra gelatin (optional)


– 1 large onion, quartered
– 2-3 carrots, chopped
– 3-4 celery stalks, chopped


– 4-5 garlic cloves, smashed
– 1 sprig of fresh rosemary
– 2-3 sprigs of fresh thyme


– 1-2 tablespoons apple cider vinegar
– Sea salt to taste
– Filtered water (enough to cover the bones)



Step 1: Preparing the Bones

1. Preheat your oven to 400°F (200°C).
2. Place the bones on a baking sheet and roast for 30 minutes. Flip the bones and roast for another 30 minutes. This enhances the flavor of your broth.

Step 2: Starting the Broth

1. Transfer the roasted bones to a large stockpot.
2. Add vegetables and aromatics to the pot.
3. Pour apple cider vinegar over the ingredients; this helps extract the nutrients from the bones.
4. Cover with filtered water, leaving about 2 inches of space at the top of the pot.

Step 3: Slow Cooking

1. Bring the pot to a gentle boil, then reduce the heat to a simmer.
2. Skim off any foam or fat that rises to the top.
3. Cover and let simmer for at least 12-48 hours. The longer you cook, the richer and more flavorful it will be. If using a slow cooker, set it to low and let it cook for the same amount of time.

Step 4: Straining and Seasoning

1. After simmering, remove the pot from the heat and let it cool slightly.
2. Strain the broth through a fine-mesh sieve into another pot or large container.
3. Season with sea salt to taste.

Step 5: Storing

1. Allow the broth to cool to room temperature.
2. Store in glass jars or other airtight containers in the refrigerator for up to one week or freeze for up to 3 months.

Making bone broth is akin to building a brand or investing in personal development—it takes time, quality ingredients, and a bit of soul to achieve the desired end result. Just as you wouldn’t compromise your business values for quick gains, don’t shortchange your bone broth by rushing the process or using subpar ingredients.

Happy cooking and sipping!

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