Bone broth is incredibly nutritious and promotes optimal health as it contains a high amount of antioxidants, vitamins, and many minerals, including calcium, silicon, sulfer, magnesium, glucosamine, phosphorus, and chondroitin sulfates. Bone broth also contains gelatin which is extremely healing.   Gelatin, a form of collagen used in food, is used (among other benefits) to help digestion because the liquid gets absorbed into the body quickly and without much effort. Making bone broth excellent for people with food sensitivities and gastrointestinal disorders because it is usually very safe and tolerable for the body.

WORDY RIGHT? Bottom line…eat it!


  • 4 qts filtered water
  • 2lbs beef bones (ask butcher for soup bones)
  • 1tbsp sea salt
  • 3 garlic gloves, peeled and diced

Place all ingredients in a slow-cooker and set to high. Bring stock to a boil.  Then, reduce heat to low.  Allow the stock to cook for at least 12hours, but 24hrs is ideal.

Turn off the slow-cooker and allow stock to cool.  Strain the stock through a fine mesh strainer or cheese cloth. Place the stock in the refrigerator and allow to cool further.  Once completely cooled, a layer of fat solid will appear on the top of the broth, carefully remove and discard.

The finished broth should be gelatinous.  Place the broth in mason jars for quick use or ice cube trays for future use.


I add 4 pieces of star anise to get it the flavor of “Pho“, however I do not add the fish sauce until I make “Almost Pho”.

COMMENTS: I like to store my broth in ice cube trays and place in a bowl with meatballs for a quick meal.


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