Bone broth
-
2kg of beef bones, use all different bones, marrow line and knuckle/joint bones
-
Olive oil, coconut oil or rice bran oil
-
1/4 cup of organic apple cider vinegar
-
2 garlic gloves
-
2 bay leaves
-
peppercorns
-
salt
-
3 carrots
-
1 onion
-
2 celery sticks
-
water to cover
-
Pre heat the oven to 180 degrees.
-
Place bones on a baking tray and cover in oil.
-
Place bones in the oven and roast for approximately 1 hours.
-
Place bones in a pot, crockpot, or slow cooker, add apple cider vinegar and all other ingredients.
-
Add enough water to cover the bones.
-
Bring to a boil and skim the scum from the top and discard, if needed.
-
Reduce to a low simmer, cover, and cook for 24-72 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day, or use a slow cooker).
-
Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
-
Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use as a stock in soups, stews, curries and sauces.