Warming Postpartum Bone Broth Recipe:

The first few days and weeks postpartum requires your body to work hard as your hormones change and your organs shift back. This bone broth is a great way to add nutrients, warning spices, ginger and fats that promote healing internally.

Ingredients:

  • 5 pounds grass fed organic beef bones, preferably a mix of leg and knuckles

  • 2 carrots, scrubbed and cut into chunks

  • 1 whole garlic, cut in half along the ‘waist’

  • 1 onion, quartered

  • 3 celery stalks, cleaned and cut into chunks

  • 1 large whole ginger root, scrubbed and cut into chunks 

  • 1 fennel bulb, top cut off and set aside then quartered

  • 1 tbsp whole peppercorns 

  • 1 tbsp allspice berries

  • 1 tbsp fennel seeds

  • 2 star Anise

  • 2 bay leaves

  • 2 cinnamon Sticks

  • 2 tbsp Apple Cider Vinegar

  • Salt to taste before straining if desired (I do!)

Supplies needed:

1 or 2 large stock pots, 2 roasting pans, non plastic and freezer safe Tupperware, wire mesh strainer to help separate the stock. I like to use mason jars and a stainless steel mesh pour over coffee maker, which sits perfectly on the mouth of the jars.

Prep the bones:

First clean the bones to get the impurities off by boiling them for about 15 minutes. There will be a grayish film that accumulates on the top of the water. This is yucky stuff we want off the bones before it goes into the broth. After this step clean the pot thoroughly if you will be using the same pot for the broth and rinse the bones off. Add bones to roasting pans.

Roast:

Roast bones and veggies at 425 for 45 mins, tossing halfway through, until they get slightly crispy around the edges. This helps deepen the flavor of the broth.

Cook:

After roasting put all bones, veggies and juices in the stock pot. Add the rest of the ingredients including the fennel top if you enjoy more fennel flavor. Add enough water to cover the bones. Simmer for at least 8 hours and up to however long you can leave it on the stove with someone awake to mind it. 

Strain into non plastic Tupperware or jars and let cool completely with an inch or 2 space (the pic to the left has a lot more space because I was portioning) before sticking in the freezer. These will last 4 - 6 month in the freezer. Consume 3 - 5 days after thawing. 

Uses: If this is salted it’s great for sipping! I recommend using it as a base for soups like chicken noodle, butternut squash and sweet potato bisque, soba noodle with miso and smoked trout or even adding it as the liquid to cook grains. The veggies can be taken out and pureed and served with the extra bits of meat and marrow over rice.