collagen

Slow-cooked beef cheek

Beef stock

Tbsp Rice bran oil

Carrots, diced

Onions, diced

Celery, diced

Garlic cloves,

Tbsp Tomato paste

Red wine

Bay leaf

thyme

⅕ kgs Beef cheeks, 1 cheek per serve (Main)

Salt

Heat the oven to 140C. Bring the beef stock to the boil. Heat the oil and fry the vegetables, garlic and tomato paste for 10 minutes to lightly caramelise. Turn the heat up to high, add the red wine and reduce by half.

Season the beef cheeks with salt and pepper then place them in an ovenproof casserole (or use a slow cooker). Add in the reduced wine and vegetables. Add the herbs and cover with beef stock.

Cover with a tight-fitting lid and cook in the oven for 3 hours.

To make the glazing sauce, strain off half the cooking juices into a saucepan, bring this to the boil and reduce until thick and syrupy.

To serve, gently reheat the cheeks in the remaining cooking juices. When hot, carefully lift them out and place them into the glazing sauce. Smother with sauce and serve with creamy potato mash and a warm salad of greens (I have steamed brussels sprout leaves, peas, and broad beans, then tossed them with a little olive oil and sea salt flakes).

Korean ox tail bone marrow soup is full of collagen. All you need to do is to add water and simmer for hours. Serve with rice and kimchi.

Korean Ox Tail Bone Marrow Soup

lbs ox tail bones

water

salt and pepper

chopped green onion

Soak the ox tail bones in cold water for 1 hour, changing the water half way.

Cut off any visible fats or loose skin attached. Add the bones to a large stock pot and add water to cover the bones completely. Bring to boil and cook for 5 minutes. Drain the bones and discard the boiling water. Rinse the bones with water.

Put the bones in a pot again and pour water that is 3 times the volume amount of bones to the pot. Bring to a gentle boil, cover with a lid, and simmer for 6-7 hours over low heat.

Take the bones out of the pot and let them cool. Collect the broth in a large container and cool as well. When the bones are cool to touch, Pull the meat off the bones and add to the broth. Keep the broth and the meat in a fridge.

Return the bones to the pot and pour the same amount (or a little less) of water to the pot. Simmer again for the second time, 6-7 hours. Drain the broth and combine with the first batch, and chill.

You can simmer the bones again for the third time if you wish. Follow the same step.

When the broth is chilled overnight, you will see hardened fat on top. Remove the fat. You will have jellied bone marrow and meat pieces on the bottom.

To reheat, simmer the bone marrow soup in a pot until hot. Ladle into a serving bowl and season with salt and pepper according to your taste. Sprinkle some chopped green onion. Serve hot with rice and kimchi.

makes 5 protein bars. Please use the 2x 3x adjustable servings button for larger batches

Healthy Homemade Lemon Protein Bars made with Collagen Peptides

collagen peptides powder (, see notes for scoop conversion*)

coconut flour

Tbsp monk fruit sweetener (,

lemon curd (, about 90 grams)

white chocolate chips (, melted)

In a clean bowl, mix the dry ingredients: collagen peptides powder, coconut flour and sugar of choice (I used monk fruit sweetener).

Next, mix in the lemon curd, using your hands to knead and get the dough to combine together. Knead the dough for at least for 1 full minute.NOTE: You can add more coconut flour if the dough is too soft, or add a teaspoon or more of water or almond milk if the dough is too thick, but PLEASE don&#039;t add additional liquid until the very end. The collagen dough will soften up noticeably during the kneading process. The more you knead, the softer the protein bars will be.

Shape the collagen dough into a rectangular mound, then wrap in plastic wrap or an airtight container, and let the dough set in the freezer for at least 30 minutes.

Slice into bars. Keep in the freezer while preparing the next step.

Melt the chocolate chips in the microwave in 20 second bursts until melted, stirring in between.

Dip the protein bar into the melted chocolate and then set it aside on a clean parchment paper. OPTIONAL: for a thinner chocolate shell, mix in 2 tsp coconut oil (or olive oil) to the melted chocolate. This thins out the chocolate and makes it easier to coat the protein bars.

Let the chocolate set before serving. Enjoy!

These bars have the chewiest texture when kept in the fridge, but you can also keep these protein bars out at room temperature if you prefer softer textured protein bars.

Easy recipe for how to make homemade bone broth with step-by-step photos and instructions. Bone broth is paleo and keto-friendly, nutritious and full of collagen and gelatin.

Nutritious Beef Bone Broth Recipe

beef

carrots (roughly chopped)

celery (roughly chopped)

onions (roughly chopped)

olive oil (or coconut oil)

apple cider vinegar

bay leaf

peppercorns

garlic

Preheat the oven to 200 C / 400 F.

Place bones in a single layer on a sheet or roasting pan. Drizzle over with olive oil or coconut oil. Roast for 30 minutes, then flip each bone over and roast for an additional 30 minutes. This browns the bones and gives the stock its lovely colour and flavour. Chop the vegetables while the bones are roasted.

Add the roasted bones, vegetables, vinegar, bay leaf, peppercorns and garlic (if using) in a large soup pot. Cover completely with water (about 2-2.5 litres) and bring to a high simmer.

Once you have a high simmer, reduce the heat to low and let the broth simmer for 12-24 hours. If using a slow cooker, set it to LOW after you've brought the broth to high simmer first, and cook for the same time.

Throughout simmering, add more water as needed to keep all the ingredients submerged.

Once the broth has reached a dark, rich brown colour, remove from heat. Discard the bones, vegetables and bay leaf and strain through a cheesecloth. Cool the pot to room temperature.

Once at room temperature, pour into jars and let cool in the refrigerator for at least 1 hour.

When you are ready to serve, skim the condensed fat off the top of the broth and heat to the desired temperature.

This was a great, easily followed, easily read recipe. I've never done my own bone broth and this turned out great! Thank you!

A very useful blog on How To Make Nutritious Beef Bone Broth. You mentioned everything i.e. health benefits,  ingredients, instructions which will help to prepare it at home easily. I like your recipe and also like organic products.

I made this bone broth recipe , exactly as directed, and it came out perfectly. I would like to add that it is absolutely medicinal for anyone needing a clear liquid diet due to gut issues like diverticulitis. I believe it literally saved me from needing to have diverticulitis surgery, and I am greatful for finding this recipe. I will make this regularly from now on.

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Slow-cooked beef cheek

Korean Ox Tail Bone Marrow Soup

Healthy Homemade Lemon Protein Bars...

Nutritious Beef Bone Broth Recipe

Top 4 collagen recipes from across the web

The most viewed collagen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow-cooked beef cheek

Korean Ox Tail Bone Marrow Soup

Healthy Homemade Lemon Protein Bars...

Nutritious Beef Bone Broth Recipe

The most viewed collagen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine