Get to know your broth:

A big deal has been made about broth in the past couple of years. I contend that unlike most natural health crazes, the praise heaped upon broths of all kinds is warranted—the stuff is truly magical. Regular broth consumption is life-changing. Broth is full of solubilized nutrients, easily absorbed from the gut and ready to be lapped up by your cells.

Benefits of broth:

Improved hydration and electrolyte balance

Decreased hunger and cravings

Increased energy, GI tract healing

Stronger nails and hair (good for the bones, too!)

Enhanced immunity

Enhanced elimination and detox

Accelerated healing times from surgery

Less fragile and better hydrated skin

Beef marrow bones have a stronger flavor and are considered immune- enhancing. Chicken bones have a familiar, savory flavor and contain lots of collagen to support your connective tissues. Oxtail and pastured pork bones are neutral and nourishing to the depleted kidneys, according to Chinese medicine. If you make lamb bone broth, prepare yourself for a strong aroma and flavor! If you’re using bone broth for gut healing, it is best to have it before meals or between meals.

Broth Recipe:

Ingredients:
4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)

2 Tbsp Apple Cider Vinegar

1 tsp. Freshly ground pepper (helps enhance nutrient absorption)

Optional: 

1 cup dried or 2-3 cups of fresh mushrooms (shitake, maitake, reishi)

Himalayan pink salt or high quality sea salt

Leafy:
1 small bunch spinach
1 small bunch Swiss chard or kale
4 stalks celery with tops
Toss in 1 handful nettles, if you have them growing near you! Harvest wearing thick gloves

Rooty:

1⁄2 celery root (aka, celeriac)

1-2 medium-sized carrots

Herby:

1⁄2 inch knob of ginger, peeled & roughly chopped
1/2 inch knob of turmeric, peeled & roughly chopped

1-2 pieces of Kombu or other seaweed

Directions:

Preheat oven to 450°F. Place beef bones and carrots/celery root (if using) on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.  Roasting the bones enhances the flavor of the broth.

Use a large (at least 6-quart) stockpot or crockpot. Scrape the roasted bones and root vegetables into the pot along with any juices. Add apple cider vinegar and freshly ground pepper.  Add filtered water to cover bones and vegetables (about 12 cups or more if needed). The water should come to within about 1-2 inches of the top.

Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.

Leafy greens, celery and mushrooms (if using) should be put in during the last 2-3 hours of cooking.

Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Continue to cool until broth is room temperature and then put it into the fridge to cool completely.

Once your broth comes out of the fridge, it will have a hard layer of fat on top. You should chip this off and compost it.  If you leave the fat it will be too fatty for your dog’s pancreas and could make them sick.

Underneath the fat, your bone broth should now look like jelly … the jelly means you’ve got lots of gelatin in there, and that’s what helps with your dog’s joints and the leaky gut that can cause allergies and digestive upset. That gelatin plugs the holes in leaky gut that can cause allergy symptoms, so the more jelly-like, the better!

If your broth doesn’t look like jelly, don’t worry … it just means you didn’t add enough vinegar. Next time just add a little more vinegar and your next batch will be just fine.

But first use the broth you have because it will still be packed with healthy goodness!

Then freeze the jellied broth in smaller containers or ice cube trays.

Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.

For small dogs and cats start with a few tablespoons in their food.  For a larger dog you can go up to 1/2 or even 1 cup daily. 1 ice cube is the equivalent to 2 Tbsp.

Happy Cooking!

Kim Schmidt, DVM, CVA, CVWHM, CVCH, CVFT

Napa Valley Holistic Veterinary Services

www.napaholisticvet.com