Definitive Bone Broth2012-09-06
- Servings : 5
- Prep Time : 0m
- Cook Time : 5m
- Ready In : 0m
Place grass-fed beef bones in a large stock pot or slow cooker and fill with filtered water covering bones by about 1 inch. Pour in vinegar. Chop tomato and head of garlic in half and add to stock. Salt to taste and add other herbs as desired. I typically use fresh oregano and chives as pictured.
Slowly bring stock to boil and immediately reduce heat to the lowest setting. Allow to simmer for at least 12 hours and up to 18. Max should be 20 hours as the amino acids may begin to degrade after that. In my opinion, optimal cooking time is around 16 – 18 hours.
Skim off top layer while broth is still warm. Allow to cool and remove fat. If you use grass-fed beef bones you can, and should, use the fat for cooking or simply leave in broth.
Drink throughout the day or use as a base for soups or stews. Drink often. Enjoy.
This recipe is from The Definitive Way to go Gluten Free, available on amazon.com
- 1 - 2 beef knucle bones
- 3 medium marrow bones
- 2 soup bones (beef shank/osso bucco)
- 1 head of garlic
- 1 large tomato
- 1 -2 ounces apple cider vinegar
- enough filtered water to fill a large pot
- sea salt to taste
- other herbs as desired
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