Bone Broth

Bone Broth

Simmer bones on a low heat for an entire day with loads of vegetables. It is safe to slow cook the bones and vegetables anywhere from 12 to 48 hours. As it cooks the bones will release nutrients and minerals, and this makes nutrient-rich collagen, gelatin, and glucosamine easier to digest. This will create one of the most nutritious and healing foods there is. This broth can be used as a base for soups, stews, or sip it straight. Freeze the stock in glass containers (leave 3” at the top to allow for expansion) for future use.

Beef Stock

Ingredients

4 pounds of beef marrow, knuckle bones. Grass-fed only beef.

2 gallons cold water

¼ cup apple cider vinegar

3 onions, coarsely chopped

3 carrots, coarsely chopped

1 whole fennel bulb, chopped

4 celery stalks with leaves, coarsely chopped

3 bay leaves 

1 piece of kombu

Bay leaf Celtic 

sea salt only after broth is completed

NOTE: You can add a leek or shallots or garlic . The green tops of leeks can be saved in the freezer  for just this purpose!

Directions

Soak cold bones in water for 10-15 minutes. This removes the impurities. Drain.

Spread the bones on a sheet pan evenly for roasting. Spread the vegetables evenly on a seperate sheet pan.  Roast bones in the oven until just lightly brown.

Add bones, vinegar, and vegetables to a 3-4 gallon pot.. Add enough cold water 2.5 -3 gallons to fill the pot. Do NOT skip the vinegar step; it draws the minerals out of the bones. Add the bay leaves. Bring the pot to a simmer and reduce the heat to the lowest temperature. Let the pot sit for longer than you think is possible. It will be fine 10-12, even 24 hours (on super slow simmer). Do NOT cover with a  lid.  It should be so slow simmer that it does not reduce more than a few inches of liquid. Once it reduces, you can see what the flavor is really like and then add some sea salt to bring out the flavors. Added herbs (thyme, parsley, garlic or ginger make for a richer stock- but be advised that if you add ginger this will be your flavor for all your stock) add these at the end- as in the last hour of cooking.

Strain. Add salt to your taste, minimally ½ tablespoon.

You can drink this straight or use it as a base for soups.

(NOTE: For Chicken Stock, Replace the Beef Bones for One whole cooked chicken carcass and one gallon water)