So the buzz in the Paleo community, well among all health-conscious eaters really, is collagen. Apparently, we should all be eating collagen everyday. A daily dose of collagen can improve joint health, heal leaky gut and may even help you look better (it is collagen, after all).
OK that’s nice but I’m left asking: How and is this going to be a pain in the ass? I mean there’s a ton of things we all ”should” be doing but, let’s face it, if it doesn’t fit into our daily lifestyle, it ain’t happening.
My favorite tasting and least time-consuming but collagen-rich food has been bone broth. True you can add powdered collagen to your food but that doesn’t seem very Paleo to me.
Bone broth is real food and makes an excellent breakfast. I don’t drink coffee, so a nice hot mug of bone broth has been a great way to start the day.
And if you buy the carrots and celery already chopped, it comes together 1-2-3. The slow cooker does all the work while I sleep and I wake up to a fragrant home and a savory soup waiting for me.
For more information on the benefits of bone broth, see Paleo Leap’s post Paleo Foods: Bone Broth.
Yields 2 quarts
20 minPrep Time
20 hr, 45 Cook Time
21 hr, 5 Total Time
Adapted from Nom Nom Paleo’s Slow Cooker Beef Bone Broth
Adapted from Dr. Axe’s Beef Bone Broth Recipe
2 pounds beef bones with marrow
2 carrots, chopped
2 celery stalks, chopped
1 small onion, quartered (optional)
2 garlic cloves, smashed
2 sprigs fresh thyme
3 sprigs fresh rosemary
3 sprigs fresh parsley
1/2 bay leaf
1/2 teaspoon sea salt
1/2 teaspoon whole peppercorns
2 tablespoons apple cider vinegar
8 to 10 cups cold water
- Position the rack in the middle of oven and preheat the oven to 450F degrees. Tip: Remember the oven needs at least 20 minutes to preheat fully in spite of what the read out says.
- On an unlined cookie sheet, place the marrow bones and roast for 45 minutes. Tip: This step is optional but greatly improves the flavor. If you are in a hurry, you can place the raw bones directly in the slow cooker.
- While the bones roast, place the carrots, celery, onion, garlic, thyme, rosemary and parsley in the bottom of a 5-quart or larger slow cooker. Tip: Include the skins from the onion and garlic. They add great flavor.
- When the bones are done, use tongs to place them in the slow cooker. If roasted, pour any fat and drippings over the bones. Tuck the bay leaf under the bones.
- Sprinkle the bones with the salt and pepper.
- Drizzle the bones with the apple cider vinegar.
- Pour in the water. Tips: Be sure to only add only 8 to 10 cups of water. You want the soup to gel when chilled and too much liquid prevents this. If you use the onion, only add 8 cups of water.
- Program your slow cooker to cook on low for 16 to 24 hours.
- When it’s ready, pour the broth through a fine mesh strainer, and discard the solids. Tip: You can line your strainer with cheesecloth for a clearer broth.
- When cooled, refrigerate overnight. Skim off the fat that has formed on top. Heat and serve.
Note: The broth will keep in the fridge for a few days and in the freezer for several months. Nom Nom Paleo has a fantastic way of storing broth by freezing it in silicone molds. Check out her post here.
Don’t have the time to make bone broth? You can purchase Kettle & Fire bone broth online, and if you use the promo code “TASTEMATTERS15”, you’ll get 15% off your first order.
This post is part of the following link parties:
Note: There are affiliate links on this page. Making a purchase from an affiliate link DOES NOT affect the price of an item. A tiny commission will come to Only Taste Matters to help offset the costs of running this blog. I truly appreciate the support!