Bone broth

HOMEMADE BEEF BONE BROTH RECIPE

Ingredients:

·       2-3 medium carrots, peeled and cut into rough chunks

·       2-3 stalks celery, peeled and cut into rough chunks

·       1 onion, cut into large chunks

·       3-4 pounds preferably grass-fed beef bones marrow, joints, knuckle bones

·       2-3 pounds meaty bones, such as oxtail, shank, short ribs

·       Your choice of fresh herbs such as parsley, oregano, rosemary, thyme, sage or any other

·       2 tablespoons apple cider vinegar

·       1 tablespoon of black peppercorns

·       1-2 bay leaves

·       1-2 whole cloves of garlic

·       Himalayan pink salt to taste

Instructions:

1.    Place all bones in a large pot or slow cooker. Add vinegar and water to cover everything. Cover the pot.

If cooking in a pot, bring the water to a simmer over medium heat. If using a slow cooker, wait for about 2 hours until the water gets warm, but continue with the next step.

2.    Add the carrots, celery, onion, bay leaves, garlic cloves, peppercorns, fresh herbs and reduce the heat to low. Then cover the pot and simmer for at least 12 hours or up to 24 hours.

3.    When the broth is done, remove the pot from the heat. Then, remove all bones and meat and pour the broth through a sieve.

4.    Let the broth cool and refrigerate after 1-2 hours. The fat can be skimmed after the broth is chilled.

5.    The broth can stay in the fridge for 5 days in the refrigerator or months in your freezer.