Winter Time Bone Broth

“Superfoods” is a phrase I absolutely hate. Despite all the hype you hear, there’s no magical berry or mushroom blessed by an amazonian tribesman that’s going to help you magically lose weight. Superfoods don’t exist.

Bone broth is garnering a lot of hype these days. I won’t call it a superfood, but if anything were deserving of that label, bone broth could be it. Here's some of the benefits:

It’s über cheap to make

It’s convenient; you can make a huge batch and it’ll last a while

It's high in protein and quality fats - so it’ll keep you full for a long time

It can assist in (but not fix) digestive, skin, & joint issues

It’s one of my favourite winter time foods.

Here’s our favourite bone broth recipe:

2 pounds beef bones
2 tablespoons olive oil
1 onion
2 tablespoons tomato paste
4 1/2 quarts cold water
3 carrots
1 small celery root
1 head of garlic
1 bunch of flat-leaf parsley
1 bay leaf
6 sprigs of thyme
Sea salt, to taste

1. Preheat the oven to 400°F.

2. Place the beef bones on a rimmed baking sheet. Drizzle the bones with 1 TBSP of the olive oil. Roast for 20 minutes.

3. In a large stockpot, heat the remaining olive oil. Place the onion in the pot, cut side down, and cook for about 5 minutes. Add the tomato paste to the pot and cook, stirring constantly, about 2 minutes. Add the beef bones to the pot & cover with the water. Bring to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook for 2 1/2 hours.

4. Add the carrots, celery root, garlic, parsley, bay leaf, & thyme to the stockpot and continue to simmer gently for an additional 3 hours. Strain the stock through a fine-mesh strainer.