You can replace stock with bone broth in your soups and for sipping between meals.
Cooked over a longer time, bone broth is full of minerals and stomach-healing gelatine.
Prep Time: 1 hour, 15 minutes
Cook Time: 24 to 72 hours
Makes: 4 quarts (4 litres)
Serving Size: 1 cup
Ingredients
- 4 qt (4 litres) spring or filtered water
- ½ cup apple cider vinegar
- 1 (3 or 4-lb; 1.5 – 2 kg) beef knuckle and marrow bones
- 2 lb (1kg) meaty bones such as oxtail or short ribs
- 2 medium stalks celery, chopped into thirds
- 2 large carrots, peeled and coarsely chopped
- 2 medium yellow onions, cut into quarters
- Unrefined sea salt (no additives)
Method
- In a large stockpot, combine spring water, apple cider vinegar, beef knuckle and marrow bones, and meaty bones, adding more water to completely cover bones if needed.
- Add celery, carrots, and yellow onions. Set heat to high, and bring to a boil, skimming any scum off top as needed.
- Reduce heat to medium-low, cover and simmer for 24 to 72 hours. (You can use a slow cooker for this if you like.) The longer broth simmers, the more gelatine is released.
- Strain broth through a fine-mesh strainer. Return any bone marrow to broth, and season with sea salt. Cool to 40 °F (4.4 °C).
- Refrigerate broth in heatproof jars with tight-sealing lids for up to 7 days, or freeze for up to 6 months.
Variation
Chicken Bone Broth
Replace beef bones with a 3 or 4-pound (1.5 – 2 kg) chicken, organic and pastured if possible; 2 to 4 chicken feet; and 1 chicken neck (optional). Then proceed as directed.