Beef Bone Broth

Hearty and Healthy Beef Bone Broth

I recommend the use of all organic ingredients.

3 lbs beef bones

(beef marrow bones, beef ribs with meat)

2 carrots, in chunks

2 celery stalks, in chunks

1 parsnip, in chunks (optional)

1 large onion, quartered with skin on

6 garlic cloves, smashed with skin on

1/2 Tablespoon sea salt

2 Tablespoons good quality apple cider vinegar

2 bay leaves

6 sprigs parsley

2 large sprigs lovage (optional / if you can find them)

1 teaspoon whole peppercorns

You may also add other fresh herbs if you wish, to suit your taste.

Water to cover all.

Place all ingredients in a Crock-Pot, cover with water. Cook on low for 6-8 hours.

Remove beef, take meat off bone and refrigerate meat for another use.

Return what is left, (bones, ligaments, fat, etc.) back to the pot and cook for another 20-30 hours.

Remove large chunks from pot and then strain the broth through a fine colander or folded cheesecloth.

Allow broth to cool, refrigerate for several hour, then remove the hardened fats floating on the top.

Use broth within a few days (less than a week) or freeze in ice cube trays, glass jars (leave room at top) or plastic bags. Use frozen within 3 months.

How can you use Bone Broth?

  • Use as a broth.
  • Use to make soups, stews.
  • Use when cooking vegetable / side dishes

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