Yummy Bone Broth


Yummy Bone Broth

Bone broth is often something we encourage, as it has so many benefits for health and wellbeing. It really can be SO good for building qi and yin- which ultimately helps nourish our bodies and build resilience.

Incorporating it regularly gives the spleen and stomach a helping hand when it comes to absorbing nutrients and producing good quality blood. 

It can be quite a big job to nut out, but once you’ve got a routine and know what needs to be done, it is something you can assimilate into your lives and benefit from easily.


2-3 kg of grass-fed organic beef soup bones (if possible- grass fed)/chicken bones

Vegetable scraps and/or fresh veggies

Filtered water

2 Tbsp Bragg’s Apple Cider Vinegar or Balsamic Vinegar. Balsamic (sweet flavour), apple cider vinegar (umami flavour). This is critical to help pullout minerals from the bones.

2-3 Tbsp Peppercorns

2 Tsp Sea Salt

1 Tsp Sesame Oil

Make it fun & of course- TASTY! 

Rinse and clean the bones under clean water. Pat them dry.

Roast the bones at 200 ° C for an hour until the bones are browned and yummy smelling. You can put them on a rack in the pan so the fat drains off if you like. Roasting and draining guarantees the beef stock will be flavourful; otherwise you may get an off-taste to the stock. I’d suggest using cooked chicken bones as well. 

Add the bones to a big pot along with any vegetable scraps you might have. Fresh veggies are great. Caramelised garlic, leeks, and mushrooms will add awesome flavour.

Add enough filtered water to cover the bones and veggies; bring to a boil. Once the water is boiling, add the vinegar (don’t skip this one!), bay leafs, peppercorns and sesame oil. Fresh slices of ginger, cinnamon twils, peppercorns & star anise gives the broth a delicious zingy taste. 

Turn down the heat to a simmer for at least 8 hours. The even MORE delicious alternative is to throw everything into a large crock pot and let it run for about 18 hours.

Throughout the cooking process, skim off any fat and add water as needed.

When the stock is finished simmering, allow it to cool before filtering through a fine mesh sieve and bottle in mason jars. The stock will settle and the fat should rise to the top.

You can pick off the fat and use it for cooking or toss it.

Put whatever you’ll be consuming within 48 hours in the fridge; we suggest putting everything else in the freezer. If you’re thinking of using it as a base to soups, another option is to freeze in ice cube tray and then pop them out and store in freezer bags. 

The peppercorns keep the stock balanced and assist in helping the body to digest the broth. You can always add turmeric, salt, pepper, cumin, coriander, cinnamon, cilantro, cayenne, paprika, rosemary, garlic or whatever other flavours you’re craving. You may even like to serve it with fresh herbs. 

It provides a beautiful base for any other recipe you may be using it for; in order to use it to heal the gut and build blood, you need to get between 2-3 litres a week into you. You can add the broth to any dish that you would normally add water to such as risotto, oatmeal, or quinoa. It adds a wonderful flavour and you’ll be surprised how quickly you consume your 3 litres.

If you feel like showing off your beautiful masterpieces with us, send pictures! This would quite literally delight us. If you have any questions at all, please do not hesitate to get in touch. Good luck and happy brothing.

Dr. Cat Tyndall (TCM) graduated with a Masters of Applied Science (Acupuncture) from RMIT and holds a double degree in Nursing and Paramedicine. Together, these qualifications allow Cat to have an in depth understanding of the physiology of the body from both a Western perspective and Traditional Chinese Medicine perspective. Cat brings a unique set of the skills and experiences to the clinic, having assisted the community during times of crisis in her role as a Paramedic over the last six years.

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