How to Make a Healthy Bone Broth Cooking Demo

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100% Grass-fed and Grass-finished Beef from US Wellness Meats is sustainably raised on family farms in Missouri.

Past Featured Chef Carly Smith (aka Fairy Gutmother) shares this gut healthy recipe for creating a nutrient dense Bone Broth.

INGREDIENTS
2 Beef Shanks (Osso Buco)
2 Beef Oxtail Bones
Filtered water to mostly fill the pot (a few inches below the rim)
5-6 stalks of celery, broken in half
3 beets, quartered
1 large yellow onion, halved with skin on (adds color and flavor)
2 whole carrots, halved
1 large sweet potato, quartered
Herbs & spices
A couple bay leaves
Sea salt
Black pepper corns
A few springs of fresh rosemary or thyme

INSTRUCTIONS
Into a large dutch oven, slow cooker, or instant pot, place the beef shanks and oxtail bones.
Fill the pot ¾ of the way with clean, filtered water.
Add in celery, beets, onion carrots, sweet potato, and herbs & spices.
Crank the pot to a boil and then reduce to simmer for about 24 hours.
Strain into a new pot or jar, and sip on this warming, healing broth! It lasts for a week in the refrigerator.
A tip from the Fairy Gutmother: pour and freeze the broth in ice cube trays, and save it to add nutrients to future recipes!

US Wellness Meats Nutrient rich, 100% grass-fed, grass-finished beef, lamb, bison, & dairy, wild-caught seafood, heritage pork, free range, pastured poultry, and more!

Top Products: Sugar-Free Pork Bacon, Sugar-Free Beef Bacon, Keto Beef, Ground 55% Lean, Beef Liverwurst, Beef Braunschweiger, Ground Bison, Sugar-Free Franks, Ground Lamb, Sugar-Free Pork Breakfast Sausage, Heat & Serve Adobo Meatballs, Organ Meats, Bone Broth, and More!

US Wellness also carries a wide range of foods for Special Diets like AIP Friendly, Sugar-Free, Whole30 Approved, Ketogenic, Paleo, Gluten-Free and more!

US Wellness Meats was founded in 2000 in Monticello, Missouri (pop. 98) by visionary farmers, who saw that big-business cattle-raising practices were taking a toll on our animals and our health.

By returning to rotational grazing practices that are good for the planet and good for our cattle, we led the way in introducing a new generation to the unmatched taste, tenderness, and healthiness of grass-fed beef. Our animals don’t need antibiotics or growth hormones to grow big and healthy. Our land doesn’t need pesticides or artificial irrigation systems to develop rich, fertile bio diversity.