onion and celery in broth

The terms broth and stock are used interchangeably because there is very little difference between the two. Broth is usually made with leftovers and meaty parts. Stock is more of a professional term and is cooked according to a specific recipe, using more bony parts. Stocks is used as a sauce base. It has more gelatinous texture and is clear in the appearance. Broths might be thinner and cloudier. And commonly used for soups.

Bone broth benefits

  • Bone broth is extremely nutritious, healing and flavorful.
  • The minerals and electrolytes from bones and vegetables are in a highly absorbable form.
  • Broth draws the digestive juices into the gut, assisting digestion.
  • It supports the immune system and helps prevent and reduce infections.
  • The marrow and the soft tissues like cartilage are the best healing and soothing substances for the digestive tract.
  • These tissues are also rich in compounds (chondroitin sulphates and glucosamine) needed for the health of our connective tissues including bones, collagen, cartilage etc.

My favorite parts to use for making broth are ox tails. Ox tails and other tiny bones are covered with cartilage that dissolves and helps the broth gel. You also don’t need to use as much to achieve excellent results. If you can’t find ox tail then look for marrow bones with the cartilage.

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Beef Broth


1-2 lb ox tails, preferably grass-fed
1 lb beef ribs, preferably grass-fed
2 carrots, coarsely chopped
2 onions, not peeled, cut in half,
2 -3 celery sticks, coarsely chopped
2 bay leaves
1 Tbsp celtic salt
1 Tbsp whole black pepper
1 bunch parsley, or dill
5-6 quarts of cold filtered water


  1. Place the meat and the bones in a large pot, add water and slowly bring to a boil over medium to low heat.
  2. When water is about to boil, scum will start rising to the top. Remove it using a skimmer, it might take a few minutes as the impurities continue to rise for a while.
  3. After you have skimmed, add the vegetables and the spices, let boil again and immediately reduce the heat to simmer to ensure the clarity of your broth.
  4. Simmer for 8-12 hours.
  5. Remove the meat with a slotted spoon, strip all the meat off the bones and reserve for later use in soups or other recipes. Remove the vegetables and discard. Strain the broth into a container or glass jars and let cool. Store in the fridge.
  6.  The broth should gel after it’s been in the fridge for a while – a sign of success.
  7. You can freeze it in small glass containers for later use, otherwise consume within 7 days.