Beef Bone Broth Recipe

Directions

1. Preheat oven to 400 degrees F.

2. Lightly coat bones in extra virgin olive oil, then place on baking sheet.

3. Bake for 1 hour

4. While bones are baking prepare veggies by washing and cutting them in a few pieces.

5. When bones are finished roasting, put them into a large stock pot, scrape the crispy bits from the cookie sheet and put in pot with the bones. Then splash bones with the ½ cup of apple cider vinegar and let set for 1 hour. (NO water yet). This allows the vinegar to draw out all the minerals/nutrients from the bones and marrow.

6. Now cover bones with filtered or distilled water with about 2 inches of water above bones.

7. Add veggies in water and bring to a boil, skim off any scum from the top if you see some. Do not let sit while boiling, only bring to a boil then quickly lower heat to a simmer.

8. Right when it gets to a boil, turn the flame down to low/simmer and add a lid OR transfer to a crock pot with lid and put on low. Let simmer for 18-24 hours. Check it periodically and add some water as it evaporates.

9. Once this stretch is done, turn heat off and let cool, lift out the bones and then run liquid through a fine hand strainer into a big bowl, put cling wrap over bowl and set in refrigerator over night. (Reuse the bones if you like - You can put bones right back in pot, pour some apple cider vinegar over them, let sit for an hour and then fill up with water and repeat the process: Add veggies and bring to boil, then drop to a simmer for round 2.

   You can keep your broth cycling up to 3 to 4 times. Each time you make a batch, the flavors lesson, but the vinegar keeps pulling lots of nutrients out.

10. The fat will have risen to the top and hardened, making it easy to remove. You can save this fat in a mason jar and store it in the refrigerator for future use in cooking.

11. From here, I put broth in about 5 mason jars and put in refrigerator to drink up over the next 3-4 days. The rest I freeze.

    Broth can be stored in refrigerator for up to 3-4 days. Frozen broth can be kept up to a year.

    When freezing broth, the best way that I have found, is to either fill up a freezer storage bag or mason jar ¾ full to allow space for liquid to expand when it freezes.

    The storage bags need to lay flat (on a cookie sheet or bottom of the shelf in freezer) or you can freeze broth in loaf pans, then pop the brick out and put frozen brick in freezer storage zip lock bags.

12. Serve warm with a splash of sea salt or Himalayan salt. My favorite is to drink this in a mug hot with 1 tablespoon of coconut oil, 1/2 lemon squeezed in, scoop of Yonder Collagen Peptides and splash of sea salt. LOVE LOVE!!!!