More people are turning to bone broth for micronutrients these days. Many companies are making beautiful and accessible products for purchase, but I wanted to show you how easy and cheap it is to make it yourself.
If you decide to make it with beef bones, choose joint bones with cartilage and let it simmer for 48 hours instead of 24.
You can also make vegetable stock if you don't want to use animal parts, but it won't have the same minerals. Mushrooms, seaweed, veg scraps, and plenty of herbs make a lovely veg broth.
Once it's done simmering, let it cool, strain it, and funnel it into glass jars.
Store in the fridge for up to 5 days, or freeze it for later!
Drink it by the mugful as a nourishing, warm beverage or use it to make soups, stews, and rice!