Grandma was right, yet again. Back in the day it was common to let soup bones simmer over several hours to add flavoring to a soup or to simply create a broth for later use. It turns out bones are great source of nutrients for the joints and the skin.
I’ve been experimenting with making a bone broth soup in my crockpot. When making this broth, I start with 1-2 lbs. of bones. It’s beneficial to add a quarter cup of apple cider vinegar. This helps leach out the beneficial nutrients from the bones. Specifically, I’m interested in getting at the collagen, minerals and the other building blocks for articular cartilage. The collagen is good for the skin as well. I like to add some dried seaweed for added flavor and minerals. Then I let things simmer for a good 10-20 hours.
Whole Foods carries grass fed beef bones. I prefer grass fed meats in general because they have better quality fats as compared to their grain fed counterparts.
I must say, I find it very tasty to drink as is. But I could see that many people would want it to be more of a soup. So, for added nutrients, keep some soup bones in the freezer and throw them into any soup or simmering dish you might be making.