Keto Beef Bone Broth Recipe
Whether you’re new to the keto lifestyle and struggling with the keto flu or you have a dreaded cold and need an immune system boost, bone broth is an all round miracle! It’s super quick, simple and cheap to make and the health benefits it brings are nothing short of miraculous! It’s saved our household from many common cold attacks and I also drink it during periods of extended fasting to replenish my body’s electrolytes and give me a nice warm boost. It works every time!
I’ve tried several recipes and have settled on my personal favourite: a keto beef bone broth. It’s put together using the best elements of those that I’ve been experimenting with. I tend to make a batch, keep it in the fridge for a few days and drink it, freezing the rest in small portion size containers. These can then be defrosted in the fridge over night, the day before drinking. I simply warm the broth in a pan over the hob for a few minutes, and you have your very own yummy warm hug in a mug!
I’ve managed to find a wonderful local butcher who I source my grass fed beef knuckle and oxtail from. He thinks I’m crazy every time I go in there. I walk out with a huge bag of supplies that last months for a few quid! He even chops it all down for me so that it fits into my pressure cooker. A tip he gave me was that you can freeze the fresh bones in ziplock bags. You can also reuse bones too, so save them after you make your broth for the next batch. It’s also a good idea to have a bag in the freezer and fill it with old bones from meat joints after you’ve cooked and eaten the meat. Don’t waste them, they’re packed full of precious nutrients and magical powers!
- Grass fed beef knuckle bone
- Grass fed beef oxtail
- 2 tbsp organic apple cider vinegar
- 2 whole carrots (topped and tailed, but unpeeled)
- 1 stick of celery
- 1 white onion (peeled and halved)
- 3 garlic cloves (unpeeled, chopped in half)
- 1 tbsp pepper corns
- Himalayan pink salt (or sea salt)
- A kettle of warm water
- Lay the raw beef knuckle and oxtail on a roasting tray and oven roast for 30 minutes at 200°C. This will give the broth an extra yummy flavour.
- Once the bones and oxtail are roasted, take them out of the oven and put them into your pressure cooker
- (Top tip) Scrape the delicious bone marrow out of the beef knuckle and add this to the pressure cooker too so that you get the full benefits from it, rather than it being stuck in the bone!
- Add 2 tbsp of cider apple vinegar over the bones and pour in the warm water to cover the bones. Put on the lid and leave to rest for 30 minutes (don’t put the pressure cooker on the hob yet). This part of the process will encourage the collagen and nutrients to release from the bones and is super important to ensure that your broth is crammed with all of those wonderful health boosting properties.
- After 30 minutes, add all of the other ingredients to the pressure cooker. Close the lid (following the manufacturer’s guidelines) and allow the ingredients to cook for 2 hours.
- After 2 hours, allow the pressure cooker to fully cool and safely open the lid. Strain the broth into a large container and pop it into the fridge, ready for you to warm and drink. YUMMY!
- Save the vegetables and use them to make a stew or eat them as they are! I mash them up and my baby daughter loves it!
- Save the oxtail meat and eat it, it’s seriously delicious! So fatty, tender and juicy!
I hope you all enjoy this recipe as much as we do. It really is true what they say about bone broth being a miracle in a mug, and for me personally, it’s like a warm hug in a mug! I’m so glad that I’ve started to drink it regularly and I know my body is thanking me for it in many ways.