People often comment on how good my skin looks and ask me how I do it. The obvious answer is that I eat really well and nourish my skin from within. But I have another trick that many people don’t know about. My secret weapon—revealed here for the first time, ladies and gentleman!—is a powdered drink mix called “Anti-Aging,” which was developed by my colleague, the brilliant naturopathic physician Sally Byrd, N.D. And why, you ask, am I telling you this in the middle of an introduction to a recipe for the beef stock? Because the main
ingredient in that drink—in fact, the only active ingredient—is collagen, the exact same ingredient found in this beef stock.
Collagen is the major element of skin, as well as bones (hence the eponymous “bone-strengthening”), tendons, and cartilage. In fact, collagen fibers are a big part of the reason your skin stays strong and elastic. When collagen degrades, the result is wrinkles. In this recipe, use the cleanest beef possible for the highest nutritional content—and that means grass-fed whenever possible. Fun fact: The word collagen means “glue producer”
(kola means “glue” in Greek). In early times, glue was made by boiling.
Yield: 21⁄2 to 31⁄2 quarts (2.4 to 3.3 L) Per Serving: Calories 230.3; Calories From Fat 127.4; Total Fat 13.8 g;
Cholesterol 56.6 mg; Sodium 265.3 mg; Potassium 400.9 mg; Total Carbohydrates 9.2 g; Fiber 1.9 g; Sugar 2.7 g; Protein 16.9 g
From Chef Jeannette
For a richer flavor and color to your stock, roast the raw bones on a broiler pan at 400°F (200°C, or gas mark 6) for 30 to 40 minutes until lightly browned before adding to the stock.
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