Disclaimer: This post contains affiliate links, which means I receive a commission if you make a purchase using this link. This is no extra cost to you and helps me support myself and keep this blog going. I only work with and recommend companies that I believe and support myself!
While bone broth appears to have made a recent comeback in the last few years, being touted by many as a miracle food with healing properties similar to mom’s chicken noodle soup -Mr. C says much the same about the bone broth soups his mom makes when he is sick- my interests in it however come from the sustainability aspect of it. Bone broth is one of those foods that has been made for generations as it is a way to use up every part of the animal without wasting anything and make use of the available nutrients from parts that were previously inedible. It also, of course, adds wonderful flavor and depth for soups, stews and even marinades!
When I began working for a local foods farm store (which, as you guessed it, only carried items from local farmers in the area) several years ago, I learned a lot about the importance of the “less desirable” cuts. Sure, everyone knows about a sirloin steak, ground beef and a New York Strip, but what about the liver, oxtail or neck bones? Mind you, it can certainly be said that many cultures still use these on a daily basis but the culture I grew up in, a culture where convenience takes priority while whole food nutrition takes a back seat, many of these parts have been forgotten. These parts are typically very nutritious, especially when coming from pasture and grass-raised animals. A 3 oz single serving of bone marrow, for example, contains almost 1.8mg of iron, which is almost 20% of the 8mg RDA (recommended daily allowance) for adults 19 and older.
If you are looking into health, in conjunction with sustainability, it’s important to learn about these different parts, as the two are often one in the same when subscribing to a more natural, whole food, nutrient-rich diet.
Apart from being sweater-deep in cold, soup-for-the-soul season, the reason I bring this up today is because of Kettle & Fire recently reached out to me about their bone broth. Before even trying it, one thing that caught my eye was their packaging. Not only is the broth a shelf-stable liquid (rather than powered, or needing to be frozen) without added preservatives, but the packaging is entirely recyclable, sustainable and biodegradable, as it’s made from wood fibre sourced from responsible forest management and other controlled sources. There isn’t even a wasteful small plastic tab!
The broth itself is also made from pasture-raised, grass-fed cows that are antibiotic and hormone free from family ranchers in in Colorado, Washington, Oregon, and California. With a very low sodium content (unlike many broths and stocks), the bone broth has a very clean, mineral-like taste and reminds me somewhat of unsweetened cocoa. Admittedly, it’s lovely on its own, but in soups and stews, it adds a wonderful depth of flavor.
In a perfect world, we would all have time to make our own broth from scratch (like in the recipe below) every time, but realistically, in a fast-paced world full of jobs, deadlines, kids, families and then some, there isn’t always the opportunity. With Kettle & Fire’s commitment to high quality bone broth from only the best ingredients, sustainable packaging and inexpensive (if not free) shipping in the U.S, I recommend ordering some to try out as I’m sure you’ll love it and it’ll become a pantry staple.
Click here to order!
Make Bone Broth at Home:
3 to 4 pounds of Mixed Beef Bones (short ribs, oxtails, knuckles, and neck bones)
1 TBSP Olive Oil
2 Medium Carrots
3 Celery Stalks
2 Medium Yellow Onions
2 Tablespoons Apple Cider Vinegar
1 Bay Leaf
Prepare the bones:
Heat the oven to 400° F. Carefully drizzle the olive oil on top, tossing the bones to make sure to lightly coat them. Arrange the coated bones on a baking sheet in a single layer.
Roast the bones:
Place the tray in the oven, roasting for 30 minutes. Turn the bones, then roast for another 30 minutes.
Prepare the vegetables:
Chop the carrots, celery, and onions roughly. (You’ll discard these later, so you don’t need to be precise.)
Combine broth ingredients:
Place the roasted bones, chopped vegetables, bay leaf, and cider vinegar in a large stock pot. Cover with water so that the ingredients are under at least 2 inches of liquid. At this point, you can also add in any other flavoring ingredients that you want in the broth.
Cook the broth:
Heat the broth over high heat until it comes to a rapid simmer, then reduce the heat to low. Cover the broth and let it simmer on low for 12 to 24 hours. Skim off the foam on top periodically. *You may have to add water occasionally to make sure the ingredients stay covered.*
Strain and cool the broth:
After the broth has darkened to a rich brown color, remove it from the heat and strain through a fine-mesh sieve. Place the broth in a large container and let it cool to room temperature. Once cooled, place it in the fridge to chill. Scrape off any solidified fat that rises to the top before using.
Reheating bone broth:
Reheat your bone broth for a steaming cup you can sip on its own, or use it as a powerful ingredient in your favorite recipes!