I love broth! It is so warming and healing – it’s a great way to nourish and sustain during intermittent fasting and while I usually go with a nice, flavourful chicken bone broth, I actually like BEEF broth better. It’s a nice change from chicken and the rich taste leaves you feeling satisfied and warm.
Try this as a nice alternative to your usual Chicken Bone Broth. Use the broth before a meal to reduce portion size of meals, use it during intermittent fasting or just as an alternative to a tea or coffee in the day. Bone broth is very healing, full of collagen and protein and will sustain you quite impressively during a FAST Day.
2 pounds of beef bones (preferably grass fed beef) can use ox tail, marrow, short rib bones and shank bones
4 stalks of celery with leaves attached and chopped coarsely
1 small onion, diced
1/2 to 1 bulb of garlic – chopped
1 small head of baby bok choy – chopped large or 2 leeks chopped large
4 carrots, chopped in large pieces
2 bay leaves
1-2 teaspoons (or as desired) of pink himalayan salt or sea salt (generously salt if desired)
Fresh ground black pepper to taste
Place bones in roasting pan and roast for 1 hour on 350 degree oven.
Chop all veggies and place into large pot. Remove roasted bones from oven and add to pot of veggies and cover with enough water to fully submerge all ingredients. Add salt and pepper and bring to a boil. Reduce heat after boiling and leave simmer for about 3-4 hours. Reduce heat even more after this and place on lowest heat for about 12 hours – just keeping warm til the next day. Strain out ingredients next day and place broth into mason jars. Use in soups, stews, pasta, and also for a day fast of cleansing… just drink the broth all day and warm yourself with the goodness.
