Bulletproof Bone Broth Recipe

Making homemade bone broth from healthy, grass-fed animals can nourish your body.

March 18, 2015

Consuming collagen balances your amino acid ratios, and gut bacteria can turn collagen into butyric acid, which is very good for your gut. Collagen also heals cartilage and supports tissue repair, allowing you to have youthful, flexible joints and wrinkle-free skin.

It also supports the matrix of your bones and the lining of your arteries. But collagen is largely missing from modern diets. The cheapest but least convenient way to get collagen is the way your grandmother did, by making bone broth by boiling bones from grass-fed animals. (Optimize your body with even more healing recipes from Bulletproof: The Cookbook.)


More: 10 Things You Should Have Learned in Home Ec

Upgraded Bone Broth
This broth is great to use in soup recipes, and those hard-core folks can even try drinking it for a high-performance shot of healthy animal fat!

3 medium carrots, peeled and cut into rough chunks
3 stalks celery, peeled and cut into rough chunks
2 ½ pounds assorted beef marrow bones
1 fresh bouquet garni (your choice of fresh oregano, rosemary, thyme, sage, for example)
1 to 2 Tablespoons apple cider vinegar
1 cup Upgraded Collagen per liter of broth (optional)
Sea salt to taste

In a large stockpot, lightly sauté the carrots and celery for a few minutes until translucent. Add the beef bones and bouquet garni and cover with water. Add the apple cider vinegar to the water, as it helps draw out the nutrients from the bones. Simmer on a low heat (do not boil) for anywhere between 8 and 14 hours. After your broth has reached the desired color and flavor, remove the bones and strain the vegetables out. Add the appropriate amount of collagen (if using) for the amount of broth and stir until dissolved. Optional: Add salt to taste at this point and then store in mason jars to freeze for future use.


Adapted from Bulletproof Diet