As those of you who’ve been reading along at The Cellulite Investigation already know, homemade bone broth is taking a primary role in our effort to identify the elusive anti cellulite diet. Broth is rich in collagen, glucosamine, and other micronutrients that work to rebuild connective tissue (it makes sense, since real broth is made from connective tissue). In The Cellulite Solution, Dr. Howard Murad claims his patients with cellulite often see an improvement within a matter of weeks when they increase their consumption of these nutrients.
For reasons I explained last week, I’m now using beef broth to test my theory that homemade broth is an effective anti cellulite treatment. Homemade beef broth is a bit more complicated than chicken soup or shrimp stock, but if you follow the instructions below, you’ll be on your way to a nutrient-dense beef broth in no time.
In comparison to chicken or seafood stocks, beef stock requires a significantly longer cooking time. The bones are much larger and therefore require more time for all those minerals to seep into the stock. This is why I put off making beef stock until now. Who has time to stay home for 24-48 hours while it simmers away on the stove?
Thanks to my favorite Christmas gift this year, I am now able to make a slow-simmered beef stock without any fuss. Slow cookers are perfect for making stock. I don’t know why I didn’t use one before! You can leave them on when you leave the house, plus you don’t have to worry about continually adding water to the pot. Making stock in the slow cooker was so simple. I don’t think I will ever go back to the stove top method.
I read on FoodRenegade.com that beef knuckles are one of the best bones to use for making a thick stock, so that is what I used this first time around (see How to Make Beef Broth and Use It Well). I am fortunate to have a local butcher who keeps knuckles on hand from locally raised cows. They only cost a few bucks. If you don’t have access to knuckles, the butcher informed me that any meaty bone will do.
Making the stock was simple. I browned the bones on both sides in a hot oven. Then I added them, along with a quartered onion and a splash of vinegar, to a pot of water and brought it to a boil. You can skip this step if you feel like it. I just didn’t want to wait for the slow cooker to heat the stock. You can also add carrots, celery, and some herbs. I didn’t have any on hand, so I made a very basic stock this time around. Once the water was nice and hot, I transferred the contents of the pot to the slow cooker and let it be for the next two days. It was worth it for the aroma alone. Who wants potpourri when you can inhale the scent of steak all day!
After 48 hours, I strained the stock and let the liquid cool to room temperature before putting it in the refrigerator. The next morning, I removed the thick layer of fat from the top and put it in a separate jar. I was so happy to discover that my $4 beef knuckle produced not only several quarts of nutrient-dense bone broth, but an entire jar of beef tallow –an excellent cooking fat.
The stock itself was not as thick as I had hoped. I once had a stock from a local farm that was as dense as jello, but I wonder if that is because they left it on the stove to reduce it down. My recipe made five quarts of beef stock. Next time I am going to return it to the stove after it’s done cooking to see if it will produce a thicker stock once more of the water cooks off.
Do you have any tips for making nutrient-dense homemade stock?
*This post is part of Monday Mania hosted by The Healthy Home Economist, Works for Me Wednesday hosted at We Are THAT Family, Real Food Wednesday hosted by Kelly the Kitchen Kop, and Fight Back Friday hosted at FoodRenegade.
Thanks for stopping by The Cellulite Investigation. Things are a little quite around here at the moment. I’m taking an extended break as I get married and settle into married life and a new home. Don’t worry, I’ll be back soon!