Bone broth is a super warming, highly sippable beverage that’s loaded with good-for-you collagen, protein, and calcium. In recent years, it’s become especially popular among the keto and paleo crowds as a quick, convenient, and healthy drink. At its most basic, though, bone broth is a multifaceted pantry staple that can infuse your favorite recipes with flavor and nutrients.
Bone broth is a stock made by slow-simmering the bones of animals to get as much flavor (and as many nutrients) out of the ingredients as possible. The process of slowly simmering the bones—sometimes for as long as two to three days—creates a thicker layer of gelatin than you’d find in traditional grocery store stocks.
Back when people commonly hunted or farmed their own meat, they began creating broths from the bones as a way to use all parts of the animal; today, it’s still a great way to utilize the bones and tissue in addition to the meat. Bone broth can be made from any type of meat, but you’ll most likely find common versions made from beef, poultry, or pork.
Because bone broth contains more gelatin than the broth you might be used to, it usually also contains more protein and collagen. Collagen is loaded with amino acids that may fight inflammation, improve mood, and aid in digestion. Collagen will also likely sound familiar if you’re interested in skincare, as many beauty products and supplements contain this skin-plumping protein.
Bone broth also contains calcium, magnesium, and potassium, which help to build strength in your own bones. Simmering the bones in water to create a broth makes it easy to absorb these nutrients in liquid form.
Thrive Market bone broth makes a great base for your richest, most savory dishes, adding a depth of flavor and all the same health benefits you get from sipping it from a steaming mug. We’re especially excited to welcome two new additions to our bone broth lineup: Grass-Fed Beef Bone Broth with Turmeric Ginger and Organic Chicken Mushroom Bone Broth.
Below, we’re sharing two bone broth recipes to help you turn these richly flavored bone broths into hearty meals. The first is a quick and easy weeknight supper, the second a set-it-and-forget-it feast that requires a bit of prep work followed by a long, low simmer—perfect for a chilly weekend afternoon.
Yield: 4 to 5 servings
Active Time: 40 minutes
Total Time: 5 hours
For the beef:
3 pounds beef chuck roast, cut into large cubes
¼ cup canola oil
1 yellow onion, chopped
1 tablespoon minced ginger
2 teaspoons minced garlic
3 cups Thrive Market Grass-Fed Beef Bone Broth with Turmeric Ginger
Coat the beef pieces in flour and season generously with salt and pepper.
In a Dutch oven or stock pot, heat the oil over medium-high heat. Working in batches, brown the meat on all sides and remove from pan. Reduce heat to low.
Add the onions, ginger, and garlic to the pan and cook, stirring frequently, for 3-4 minutes. Add bone broth, coconut aminos, soy sauce, and brown sugar. Stir to combine.
Put browned beef pieces back into pot; there should be just enough liquid to cover the meat. Add more bone broth to cover if necessary.
Reduce heat to low and simmer, covered, for 3-4 hours or until meat is tender. When meat is tender, serve over turmeric rice (see recipe below).
For the rice:
2 tablespoons Thrive Market Organic Ghee
¼ cup yellow onion, diced
1 cup Thrive Market White Jasmine Rice, rinsed
2 teaspoons Thrive Market Organic Turmeric Powder
1 Thrive Market Organic Bay Leaf, dried, whole
During the last 30 minutes of cook time for the ginger braised beef, begin preparing the turmeric rice. Heat ghee in a medium saucepan on medium-high heat.
When ghee is hot and melted, add in the onion and sauté until translucent and soft.
Add the rice and turmeric, continue to sauté stirring frequently until rice and onions are coated with turmeric.
Add the chicken bone broth and bay leaf and bring to a boil. Reduce heat to low and allow to simmer for 15-20 minutes or until liquid has been absorbed.
Let stand for several minutes, fluff with a fork, and serve with ginger braised beef.
Yield: 2 to 4 servings
Active Time: 20 minutes
Total Time: 20 minutes
2 boneless, skinless chicken breasts
1 teaspoon Thrive Market Mediterranean Sea Salt
1 teaspoon Thrive Market Organic Ground Black Pepper
5 ounces prosciutto, sliced into thin strips
8 ounces cremini mushrooms, washed and sliced
½ cup sweet Marsala wine
½ cup Thrive Market Organic Chicken Mushroom Bone Broth
2 tablespoons unsalted butter
1 tablespoon fresh Italian parsley, chopped
Slice chicken breasts in half. Using a mallet, pound each piece of chicken until flattened and about ¼ inch thick.
In a bowl, combine flour, salt, and black pepper, then mix to combine. Coat each chicken cutlet in the seasoned flour, then shake off excess flour and set aside.
In a large skillet on medium high heat, heat the oil. Working in batches, pan fry the chicken cutlets until golden brown on each side, about 3-4 minutes per side. Remove browned chicken from the skillet.
Reduce heat to low. Add prosciutto and mushrooms and cook for 5 minutes or until mushrooms start to brown.
Add the marsala wine and reduce by half to cook off the alcohol.
Add Thrive Market Organic Mushroom Chicken Bone Broth and reduce for several minutes until sauce begins to thicken. Add butter and whisk to finish the sauce.
Remove skillet from the heat. Serve sauce over chicken cutlets, and garnish with fresh parsley.
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