AIP Paleo Grass Fed Beef Bone Broth

AIP Paleo Grass Fed Beef Bone Broth

Hi Again Folks,

WOW!! I'm actually posting two times this week!!

This is my recipe for a really REALLY good AIP (Autoimmune Protocol) Paleo Bone Broth. It is considered AIP because it does not have any FODMAP items like garlic, onion, coconut, etc.

Why Bone Broth???

Well, For thousands of years Bone broth has been used as a healing soup. It is contains valuable minerals that the human body can easily absorb and use, including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and trace minerals. Importantly the gelatin found in bone broth is called a "hydrophilic colloid".  (basically a gel that turns into a liquid when heated) It attracts and holds liquids, including digestive juices, thereby helping support proper digestion. And helping heal the GUT! 

Bone broth can also help prevent infection caused by cold and flu viruses, and fights inflammation which can be caused from Gut Dysbiosis (leaky Gut). This is because bone broth is rich in the very important anti-inflammatory amino acids such as arginine, proline and glycine. I will post two photos of what the amino acids look like when they are present in the cooking process of the bone broth below.


Here are the 17 steps.

1. Buy a bag-o-bones at the Farmer's Market - Make sure the bones in there  are from Gras Fed Pasture raised animals. Any kind are good - I used Beef for this batch. But I bet pork, bison, chick, or any type of poultry will do.

  2. Place the bones on a baking sheet, I use a silicone mat under them for ease of cleaning, but you don't have to.






3. Roast them in an oven that was preheated to 350 degrees, on the top rack. I have a convection oven - so I put it on the "Convection Roast" setting. I left them in there cooking for only 45 minutes - if you over cook the bones, your broth will taste burned.

NOTE: When you see the bones foaming up like this - DON'T freak out!!! This is the amino acids releasing from the bones, this is a GOOD thing. :-)

4. Remove the roasted bones from the oven. Mmmmmmm smells yummy already, and look at all those amino acids bubbling out....!

5. Transfer the hot bones into a large crock pot. Be sure to even out the bones, it is kind of like fitting them into a puzzle, but you want to pack them in there well.

6. Pour Filtered or Bottled water over top of the bones until they are covered, and minimal bones are popping out of the surface.

NOTE: if a few stick past the water line - it is not a big deal - becasue as it cooks down you can re-arrange them.

7. Add a half cup of Organic Apple Cider Vinegar - this will help draw all the important nutrients out of the bones.

8. Add one third a cup of Organic Unsulphured Molasses. This actually adds a little more of the micronutrients, and is rich in iron, calcium, and magnesuim.

9. Add the following AIP friendly spices. Himalayan salt, sage, 3 bay leaves, margoram, oregano, thyme, tarragon, rosemary.

 10. Let this come to a boil and let it cook overnight (at least 20 hours) on either the "high" or "low" setting all slow cookers are different, mine boils at a low rumble on the "low" setting, you can add a little more water before you go to bed if you want.

Look at all those Amino Acids foaming on the top!!

11. When you get up the next morning, remove all the large particles of fat and meat, and all the bones and discard.

        

12. then strain out all the rest of the particles - and the Bay leaves. Set the pot to the side to let cool to room temperature so the fat hardens on the top.

 

13. Skim all the fat off the top, and set aside to use later - this is called Beef Tallow - it is a really good white saturated fat that can be used in cooking many things.

14. Heat the broth back up to a low boil, TASTE it to make sure the salt amount is right!!!  Then transfer into mason jars. I use the single serving jars because they are easy to grab and go if you need to take a meal to travel with.

15. Carefully place the jars using canning tongs into an almost boiling water bath.

NOTE: you want to make sure that they are covered with the water so they make a tight seal.

16. Make sure the water comes to a boil, and let it roll for about 20 minutes, Covered or uncovered, it just depends on how much steam you want in your house. :-)

17. Take the jars out with the canning tongs and set them on a dry towel to cool.

You are Done, Refrigerate and Enjoy!!!