How to make Andy Bardon’s secret weapon – beef bone broth.
“I feel like if someone did it right, broths could be the next Starbucks.”
Looking to gain that extra edge on the competition? Next time you hit the gym, think about ditching your Gatorade in favor of a hearty helping of beef bone broth (recipe courtesy of mountaineer Andy Bardon).
- 2 carrots, chopped medium
- 2 celery stalks, chopped medium
- 1 medium onion, chopped medium
- 7 garlic cloves, smashed
- 3.5 lb of beef bones (from US Wellness Meats; or your local farmer)
- 2 bay leaves
- Sea salt
- 2 tablespoons of apple cider vinegar
Here’s how to make it:
- Dump the chopped vegetables in the bottom of a big pot
- Drop in the beef bones
- Tuck in the bay leaves, sprinkle on salt, drizzle the vinegar on the bones
- Add enough water to cover everything and cook on a low simmer for 12-24 hours
- When it’s ready, pour the broth through a strainer and discard the solids
- Let the broth cool in the fridge and all the fat will settle to the top in a thin, wax-like layer. Scrape that layer off and the broth underneath looks like beef Jell-O
When you’re ready for a steaming cup of the stuff, just scoop the meaty Jell-O into a small saucepan and bring to a boil.
(Note: The broth will keep in the fridge for a few days and in the freezer for several months.)