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Beef Bone Broth Recipe | La Petite Gloutonne

Bone broth became a staple in my fridge after my functional medicine doctor, Gene Neytman, kept insisting I start a medicinal bone broth company after I finished culinary school. He couldn't have been more persuasive on why I should hone in on the best digestive supplement one can put in their body. While I have yet to enter the "big broth" business, I have experienced the wonderful benefits it does for the body.

It evolved from hunter-gatherers which would consume the animal in its entire form head to tail. No protein went to waste, so if it was too tough on the fire, you would cook it low and slow in a pot of water for hours until the protein broke down. A good stock once cold should become jelly in texture, from the gelatin in the marrow. Gelatin acts as a binder and helps to absorb nutrients passing through our digestive system. It also breaks down as collagen in our body which lubricates our creeky joints. Below are some of the nutritional benefits of bone broth.

Personally it's my "no hangover" hack. During my summers in Italy, Italians taught me to drink a spoon of olive oil to line my belly before a big night out, now I just drink a cup of bone broth, which is much more tasty and does the trick.

Bone Broth Benefits

What is bone broth good for? I have found bone broth stock to be the No. 1 thing you can consume to:

  • Treat leaky gut syndrome

  • Overcome food intolerances and allergies

  • Improve joint health

  • Reduce cellulite

  • Boost immune system


  • calcium

  • magnesium

  • phosphorus

  • silicon

  • sulphur

  • and others

They contain chondroitin sulfate and glucosamine, the compounds sold as pricey supplements to reduce inflammation, arthritis and joint pain.


5 Pounds Grass Fed Shank Bones (ask butcher to cut into small rounds about 3 inches )

2 Pounds Bone Short Rib with Meat on bone

2 Long Celery Ribs cut into 4 pieces

2 Leeks Whole Use Green Top as well Cut in half

3 Roma Tomatoes halved

2 Onions Quartered

2 Carrots cut into 4 pieces

1 Bulb of Garlic halved through center (skin on)

1 clove

1 Cinnamon Stick

1 Tbsp Peppercorns

1 Star Anise

2 Bay leaves

4 Thyme Sprigs

1 Bunch of Parsley Stems

Crystal Kosher salt (Per your liking)


Preheat oven to 425 degrees. On a baking sheet spread out the bones and roast until light to medium brown for 20 min. Using tongs, transfer the roasted bones to a heavy-bottomed stock pot. First fill halfway, bringing the water to boil for 5 to 10 min, skimming any foam or impurities that rise to the surface. Lower the heat, add veggies and fill to the top with water, leaving an inch. Leave simmering for 24 hours occasionally stirring and adding salt. The liquid will begin to reduce. It should not look cloudy, if so then you have over boiled and not removed impurities.

Remove stock from heat, and allow to cool for 30 min. Set a medium mesh strainer above a large enough container to strain the liquid and store stock. I generally transfer to another pot and then into Mason Jars as I freeze some of my batch. You can use the pulled meat from short rib to make another meal, rather then just discarding it. I like to make tacos from it.

Stores in airtight container in fridge up to 1 week, or in freezer up to 3 months. Remove the fat disc on the rim of surface before pouring stock into pot to reheat.

Option to add poached egg for more protein, and chives.

Bon Appétit!

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