Use these beef bone broth tips for migraineurs FAQ (frequently asked questions) to help you gather and master making bone broth. Bone broth has been used to heal ailments for centuries. Migraines included.
Let me help you make this tricky procedure all a bit easier.
When I say tricky, a dear friend of mine recently had her pressure cooker explode in her kitchen.
Luckily no one was in the kitchen at the time, so no one was hurt.
She believes that the fat off the beef bones covered the release hole at the top of the pressure cooker. Hence making it blow!
I prefer to use a slow cooker.
Here are some vital tips so that this doesn't happen to you.
It is best to obtain a variety of bones so you get both red and yellow marrow. Red marrow is found in flat bones like: ribs, vertebrae, hip and the ends of long bones. Yellow marrow is found in the center of long bones. Ask your butcher to cut them in half or quarters for you so you can get to the marrow easily.
"Red marrow is so valuable because it is where blood stem cells are found. When you drink a broth made with a good source of red marrow, you are drinking all those stem cell factors that ultimately build your body’s strength and support your own immune function." 
Make sure the bones you get are organic and grass fed or free range. After all we ARE eating what those animals were eating before they went to the butcher shop.
If bones are meaty then bake them in the oven first for ten minutes to one hour at 175 – 180°C until they are well browned. Then put them in the pot.
You will need 1 kilogram of bones and 1-2 teaspoons of vinegar.
For 2 kilograms of bones, use 1 tablespoon of vinegar.
Make sure they are organic. Everything is getting boiled down and concentrated, so you want the very best ingredients for your broth. And remember to keep the marrow.
If you want a nice gel to form after your broth cools, then consider adding 1 calf's foot. Ask your butcher to cut it into pieces for you.
I've picked some of the more common questions I've been asked about beef broth for migraine relief.
I hope this beef bone broth tips for migraineurs FAQ clears up some of your basic questions.
WANT HELP WITH FOOD ?
There's an 8 week food experiment in my Migraine Pain Management Course. The first module is free... continue reading
What kind of vinegar you ask – apple cider vinegar, or plain white but stay away from the malted ones.
Put vinegar in cold water and let it all sit for one hour before cooking.
This is one of the top secret beef bone broth tips for migraineurs I got from a doctor of nutrition.
It is up to you of course, but the longer you simmer the broth, the more nutrient dense it becomes. While I would say the minimum time would be about 8 - 12 hours, I think that over 20 or even closer to 72 hours is the ultimate. The longer it cooks, the more nutrition you extract from the bones
Some chef’s leave it on for a whole week, but I can’t stand the smell that long. Plus it heats up the kitchen and you need to be careful.
If you're sensitive to histamine then 4 - 6 hours on high will be best.
Or you can use an Instant Pot to produce a rich tasting bone broth in about two hours. Be careful not to fill the Instant Pot past the maximum capacity line.
As an Amazon Associate, I earn from qualifying purchases - affiliate disclosure.
I don't recommend using the stove for overnight cooking. It’s best to use a slow cooker or an Instant Pot instead for safety.
Again this is up to you. You can do the broth with them in and strain them out before the end of cooking. Or you can add veggies at the end in the last hour or freeze the basic broth or add your vegetables before you need to eat it for a meal.
Personally, I just cook it up by itself and add veggies if I desire later. Sometimes after or during a migraine I just like to sip on the broth with nothing in it.
But if you prefer the taste and want added goodness from veggies add them in the last hour of cooking. You can add these vegetables: carrot, onion, celery, garlic, bay leaf, zucchini, salt and freshly ground peppercorns.
Fennel and leek are a nice addition too. And parsley... for the iron.
You can also add 1 tablespoon of grated ginger just to aid digestion (or because you love the flavor).
My friend is a registered nurse, and she was telling me about the importance of cooking this all at the right temperature. Some of it just did not even enter my awareness which is why I decided to share the article beef bone broth tips for migraineurs. We need to know this stuff.
So the secret temperature you must reach is 175°F which is 80°C... this is the safe temperature. Cooking between 85-95°C will not denature the protein. So between 175-200°F.
180°F or 85°C is safe too.
Water boils at 212°F which is 100°C.
So the safe temperature is 175°F or 80°C.
You need to watch the upper limit that breaks up collagen. If it boils too hard it will lose its ability to gel. The gel is really important. The liquid should form a gel after it cools down which is terribly important for collagen and protein - good building blocks for the body.
This is one of the more important beef bone broth tips for migraineurs I believe. Who would know this except a medical professional. Thank God for my friends.
We also talked about how long to wait before putting the broth in the refrigerator. It is a good idea to separate up the glass jars, or Pyrex dishes to cool it in smaller batches. This will help cool it as quickly as possible.
Warming the fridge is not a good idea, so make sure it’s comfortable to the touch before putting it in the fridge. Set a timer if you forget about these things. I live in Australia, so I would never leave anything on the bench top longer than say one hour.
I think in the US two hours would be a reasonable on the bench top, but again, not in summer. This is just getting into the danger zone. And by danger I mean bacteria growth and salmonella causing food poisoning.
We don't want that! Again I think this is such an important beef bone broth tips for migraineurs.
It’s all about taste really and the clarity of the broth. The scum just rises to the surface when boiled, so I skim the surface of the froth for the first hour or so of cooking. This is important because it will taste better if you remove the impurities.
However, in the slow cooker, you need to put it on high and wait for much longer to be able to skim. It tastes quite different if you just leave it, but I don’t mind just for the easy of making it in the slow cooker.
It is best to roast the bones if they have meat on them. It also will give a deeper flavor to the broth. The bones contain a lot of fat so use a roasting pan that is fairly deep. You can place them in the oven at 400°F or 204.44°C for anywhere from ten minutes to about one hour. Until the bones become nicely golden brown, but not burnt.
You can bring it to a boil on the stove and then put it all into a slow cooker on low for 12 hours or more, over 20 hours is good too. But I am far too lazy to do this, I just have a larger slow cooker and put the bones in, soak for one hour in the vinegar water and then turn it on low to cook overnight.
I don’t get meaty bones just so I don’t have to roast them. But that’s totally up to you.
This is another one of the important, if not most important, beef bone broth tips for migraineurs. After the broth cools a layer of fat will form on the top. This layer of fat seals the broth, protecting it (and us) from bacteria.
Bacteria can be a problem here, so if you have already removed the fat at the top of your broth container, it is very important to bring it to a boil and boil for ten minutes before you eat it or use it as soup.
You can remove the fat before you freeze it, if you want, or you can keep it there to maintain freshness. I choose to leave it.
An alternative is to skim it off and you can reuse it to fry any other food. Just like granny used to do. It is yummy for fried mushrooms or to use in a stir fry.
You can keep it in the refrigerator for 2 to 4 days. I don’t like to do that, so I freeze mine in containers once it is all cooled down a day or so after it has been finished.
Some people freeze it in little cubes in the ice cube tray, but I drink a few cups every day so that’s not what I choose to do. It really depends on what you are using it for. You can freeze the amounts you need according to your migraine pattern, say one cup each.
Be sure to use the bone broth or freeze it within three days. You can store it for up to three months in the freezer.
This is not a common question, but I think it's one of the more important beef bone broth tips for migraineurs.
It’s important to avoid aluminum pots or sauce pans when making bone broth.
Aluminum is known to leech under long heating and cooking conditions, and you don’t want that in your stock!
Stainless steel, cast iron, enameled cast iron, ceramic (my choice) or glass, are all better options. Remember, the heavier-bottomed the pot, the better heat distribution you will get. This will also help to avoid a burnt flavor developing from hot spots if you’re cooking on the stove.
It’s also important not to use pot that's too small. Crushing in the ingredients can mean that you won’t get a nice rich bone broth.
Getting the perfect gel is difficult. If you cook your broth a long time in order to extract all of the nutrients from the bone, don’t be surprised if the bone broth doesn’t gel.
The gelatin gets broken down from the long cooking time... it’s still there, it’s just broken down. It is more easily absorbed this way. If you’re concerned about it, you can buy some high quality, commercially processed gelatin to it.
Or you can add 2-4 chicken feet in the last few hours of cooking. Chicken feet will help any bone broth gel, be it beef, lamb or pork bone broth. Either way, gelled or not, bone broth provides enormous health benefits.
I hope you enjoyed reading beef bone broth tips for migraineurs. Here a a couple others:
Come over and share your beef bone broth tips for migraineurs, just in case I missed something.
WANT MORE TIPS? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Beef Bone Broth Tips for Migraineurs Reference:
1. Gates, D. (2007) The Body Ecology Diet. B.E.D. Publications: USA. (More soups on pages 201-212).