This year’s hottest energy drink is sweeping the nation, but surprisingly, it doesn’t contain any caffeine or kale, and has been a staple in your grandmother’s kitchen for ages. Women everywhere are heating up their stoves for a serving of the newest trend…bone broth.

The broth soup is almost deceptively simple….water and animal bones simmered for hours into an immune-boosting, protein-rich stock. The benefits of the brew seem to be endless…from strengthening the gastrointestinal tract, muscles, bones, skin, and arteries to helping minimize cellulite.

But how does a homemade pot compare to stock you can buy in the store? It’s apples to oranges. Today’s purchased broth is derived from animal hides and skin, which doesn’t reap the endless energy benefits. However, when you extract gelatin from the bones in your own kitchen, the result is a nutritious source of protein, calcium, collagen, minerals, as well as the amino acids glycine and proline. Bone stock is quite remarkably liquid gold.

The secret to homemade broth is hours of cooking with a drizzle of vinegar or wine, which act as a solvent to extract the nutrients. The process of drawing out all of the nutrients takes a while, due to the density of the bones.

Ideally, when you chill the stock, you’ll find that the consistency is rather thick and jelly-like, but turns thin once heated. If your stock is thin while cooled, it may be a sign of too much water or too little cooking time. There’s a fine line though, because overcooking the stock will break up the earliest-released gelatin molecule chains. But have no fear…no matter your outcome, your homemade stock will be a comforting superfood!

Some chefs prefer to add salt to the stock at the beginning of the cooking process, because salt helps draw minerals from the bones as well as extend its shelf life and flavor.

Bone broth is also a perfect way to make meals in advance. The recipe below will brew a large pot…enough for a week’s worth of tonic stock to use in soups, stews, or a quick on-the-go energy-boost…right from a mug!

Bone Broth Recipe for Increased Energy, Brighter Skin and Minimized Cellulite

Ingredients:

– 2 pounds raw or uncooked beef bones

– 4 quarts water

– 1 small whole onion, peeled

– 1 carrot

– 1 garlic clove, peeled

– 2 bay leaves or 1 celery stalk with leaves

– 2 Tbsp traditionally aged vinegar or 1/2 c wine (any type)

– 1-2 Tbsp spices of choice (allspice, ginger, cardamom pods, fennel seeds, cumin, peppercorns, dried chiles)

– 1-2 whole cloves

Unrefined salt

Directions:

1. Place the bones and water in a 6-8 quart stockpot. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes, uncovered.

2. Skim off and discard any foam that rises to the surface.

3. Add the onion, carrot, garlic, bay leaves, vinegar, and spices. Then, season with salt.

4. Return to a simmer, then reduce the heat to the lowest setting so the stock is at a bare simmer.

5. Simmer for 8-10 hours*

6. When the stock is cool enough to work with, strain through a fine-mesh strainer lined with a layer of cheesecloth, reserving all but the dregs.

7. Refrigerate the stock, tightly covered, for up to 1 week, or freeze for up to 3 months. To use the stock immediately remove any excess fat.

8. Season to taste with seasonings of choice and drink hot, or use in soups, sauces and dishes…anywhere stock is called for.

*Cooking times are approximate, as extraction from larger or older bones takes longer.

Serves about 3 1/2 quarts stock