This drink is often drunk hot, poured from a Thermos on crisp winter walks but served over cracked ice it is a beast.
Meat and alcohol, in a glass with pepper and chili.
The bull shot has many variations. If you have it heated, it may need a little dry sherry in the mix to give it more body if you like. Some people add orange juice, as well as lemon, to the mix. It is also fantastic with Vodka or Tequilla.
- 1 cup Beef Boned Broth
- 1 shot Bourbon
- 1/2 tsp Hot Sauce
- 1 tbsp Tomato sauce or juice
- 1 tsp Worcestershire Sauce
- Dash of Fresh Lemon Juice
- Pinch of Salt
- 1 Celery Stalk, for garnish
In a blender, combine all ingredients except the celery and blend until smooth.
Alternatively, serve it hot by heating the mixture in a small saucepan over medium-high heat.
Serve immediately in a glass, garnished with the celery stalk.
We often get asked which of our broths is better. Our answers are always chicken or beef which is completely dependent on why someone is interested in broth but naturally we think both our grassfed beef and chicken broths are the best! But seriously, chicken and beef broth are great for different reasons.
For one, beef bone broth gives you more energy. That’s not to say that chicken broth doesn’t but when you compare the two people definitely report a bigger boost from beef broth vs chicken. Beef broth is also higher in minerals like calcium, magnesium, phosphorus and sulfur. Chicken on the other hand, is easier to digest. This is always our recommendation when people are experiencing problems along the lines of Crohns, leaky gut or acid reflux.
Depending on the brand of broth you use or the bones you use to make your own, chicken tends to be the higher protein content when it includes the chicken feet which are super rich in collagen. That being said, if you are looking for protein our Beef Boned Broth is 5 times the amount of protein in one pint in spite of the fact that we use chicken feet for our chicken broth. Of course, that means that chicken and beef are both great bets for skin, hair, nail and collagen deficiency.
Finally, chicken broth is a magic bullet when it comes to immunity and respiratory illness. Your grandma wasn’t messing around when she fed you chicken broth for your flu or cold. Chicken broth can break through the mucous membrane and help fix an illness of that type quicker.
As you can see, there is no picking the healthier of the two. Both have amazing benefits and it’s basically impossible not to improve your immunity, skin, joint and bone health by adding this superfood to your diet.
That leads us to today’s soup recipe. Sometimes we cannot for the life of us decide which broth we are in the mood for especially when we feel optimal and we are not looking for a beef or chicken exclusive benefit. So we make a soup with one of each!
The Best of the Broths Breakfast Soup, makes 6 servings
- 1 pint of BONED Chicken Broth, frozen or defrosted
- 1 pint of BONED Beef Broth, frozen or defrosted
- 1 lb potatoes, cubed
- 4 or more eggs
- 1 small yellow onion, diced
- 3 cloves garlic, diced
- 4 tablespoons grass-fed butter
- 2 teaspoons turmeric
- 1 teaspoon of sea salt
- freshly ground pepper to taste
- 1 or 2 scallions, sliced into small discs
Melt butter in saucepan over medium low heat, add onions and cook for 5 minutes. Add garlic, and cook for an additional 5 minutes. Add turmeric, salt and freshly ground pepper.
Add chicken and beef broth to pan. If frozen, crank the heat till defrosted and then reduce heat to medium low and add potatoes to cook until tender, about 10-15 minutes. If not continue to adding potatoes and cook until tender, about 10-15 minutes. Reduce heat to a slight simmer, break eggs gently adding them into soup, cover and cook for about 5 minutes or until eggs are desired level or cooked.
Ladle into a bowl and add scallions on ready to serve soup. Enjoy!
When it comes time to add the eggs we sometimes only use 1-2 for one meal, scoop out what we want and save the rest of the soup for next day’s breakfast or snack. We reheat and add the eggs then cause it’s just so much more delicious when they are freshly cooked.
We hope you enjoy this recipe as much as we do. We couldn’t resist making some and posting this week since we returned from a visit to a friend’s farm and returned with farm fresh eggs. YUM!
Credits // Author and Photography: Suzanne Serwatuk
Health buffs say bone broth is the new coffee but don’t tell that to choco drink lovers. If you’re not yet ready to replace your chocolate drink for a healthy bone broth drink, why not infuse it on your choco? Here’s a great way to get the nutrition from a bone broth and the delicious goodness that chocolate can only satisfy.
- 3 cups beef or chicken bone broth
- 1/2 cup cocoa powder
- 1/4 tsp sea salt
- 1/4 tsp ground ginger
- 1/8 tsp cayenne pepper
- 4-5 tablespoon local raw honey
- 3 cups raw milk, raw cream, or coconut milk
- Gently heat broth in a sauce pan over medium heat and whisk in the cocoa powder and spices.
- Once heated through and fragrant remove from heat and stir in your raw honey.
- Add your raw milk and combine.
- Add the honey and milk once removed from the heat (to retain as much of the beneficial raw goodness as possible but if you are using pasteurized milk, do not remove it from the heat to add)
Read more from: Gratefully Nourished
Dig in to this filling Shepherd’s pie with mashed potatoes, crispy bits, meat, and vegetables in just one spoonful.
- 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
- 8 Tablespoons (1 stick) butter
- 1 medium onion, chopped (about 1 1/2 cups)
- 1-2 cups vegetables—diced carrots, corn, peas
- 1 1/2 lbs ground round beef
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt, pepper, other seasonings of choice
>Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes. While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes. Add in carrots, peas, and corn.
>Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper. Add the worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
>When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.
>Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8×13 casserole). Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes. Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
Read more at SimplyRecipe
Easy to prepare and filling to the tummy, this mushroom recipe is a winner dish you can serve your family and friends. With beef broth to bring together all the ingredients, can you imagine how savoury this rice will taste? Yummy!
- 1 cup uncooked long-grain rice
- 1 (10.5 ounce) can condensed French onion soup
- 1 (10.5 ounce) can beef broth
- 1 (4 ounce) can sliced mushrooms, drained
- 1/4 cup butter
How to Cook:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine rice, onion soup, beef broth, mushrooms and butter in an 8×8 inch casserole dish.
- Cover, and bake in the preheated oven for 60 minutes.
See how simple and easy this dish to make?