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Recipe  •  7 February 2024


Beef Bone Broth

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


  • 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)


  1. 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.

  2. Add celery, carrots, and yellow onions. Set heat to high, and bring to a boil, skimming any scum off top as needed.

  3. 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.

  4. 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).

  5. Refrigerate broth in heatproof jars with tight-sealing lids for up to 7 days, or freeze for up to 6 months.


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.

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