Ancestral Bone Broth: Simple, Mineral-Rich Nourishment for the Whole Family
Oxtail with Homemade Broth From Quality Beef
SOURCING NOTE
“For centuries, people drew strength from mineral-rich foods like bone broth… But industrial farming, soil depletion, and food refinement have stripped away the nutrients that once kept us resilient and calm.”
— Jordan Rubin, The Biblio Diet
Many store-bought broths today are not made from 100% grass-fed, grass-finished bones. Often they rely on powders, hides, or lower-quality inputs and also include preservatives / processing aids (chemicals) that don’t align with traditional preparation methods / my gut health needs.
MEAT STRAIGHT FROM THE SOURCE
I choose to source directly from local farmers whose practices & animal feed align with my values—because quality of every bite matters, especially since nourishment & gut healing is priority for my growing family.
Grass-fed + Grass-finished Beef Bone (always) —
“You are what your food eats too.”
Hawaiian Island friends: Sugar Hill Farmstead is offering a limited-time first-order discount with code MUMWITHABUN25 should you be interested in ordering meat directly from the farmers I have connected extensively with to ensure their practices and beef is quality I can trust. I hope this helps you and your family get some quality meat into your day ♡
BEEF BROTH RECIPE
Ingredients
6-7 beef marrow bones (grass-fed & grass-finished)
Option: bake them & hollow them out first (See here: make the most of the marrow!)
Filtered water
Method
Place bones in a large pot, filling about ¼–⅓ of the pot with bones.
Add filtered water, leaving 1–2 inches of space at the top.
Bring to a gentle boil over medium heat.
Cover, reduce to low, and simmer 4–5 hours
(or 1 hour using a pressure cooker - see note at the end for how I do this).Check occasionally (ever hour or so) to ensure bones remain submerged, adding water as needed.
That’s it.
Note: We’re using high-quality bones, so I don’t skim anything off to toss/trash it. What you’ll see are bits of marrow, connective tissue, and gelatin—exactly what we want.
How I Reuse the Bones
The solidified grass-fed & finished beef fat (tallow) is incredible in quality & value. I do not recommend using/saving animal fat if it’s not high quality.
After the first batch:
Refrigerate the whole pot.
Break off the solidified fat, store, and reuse it as cooking fat (especially healthy for you as long as you are using quality bones as mentioned!)
Ladle the broth into glass airtight jars. Leave bones in pot.
Refill the pot with filtered water and repeat for a second extraction. This is what my Korean mum taught me to do!
(known as remouillage in French cooking)Or pressure cook bones submerged in water for 1 hour with seaweed for a Korean-style seaweed soup!
How to Use Broth
Sprinkle it with a bit of sea salt and now it directly lowers excess stress hormones.
Sip warm like tea (especially in the morning)
Soup base for:
Korean Seaweed Soup
Korean Rice Cake Soup
Korean Kalbi Tang
Replace water with broth when cooking beans, grains, or vegetables (option to use it in sweet cooking/baking too!)
Storage & Reheating
Fridge: Keep the defatted broth in airtight containers in the fridge for 3-7 days.
Freezer: Ladle into freezer-safe containers - lasts 7 months - 12 months.
““Bones are literally the gift that keeps on giving.””
