Healing Bone Broth
A nourishing broth made by simmering beef bones with vegetables and herbs for hours.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Bones (preferably marrow and knuckle bones) | 1 | Kilogram |
| Carrot (chopped) | 2 | Count |
| Celery Stalk (chopped) | 2 | Count |
| Onion (quartered) | 1 | Count |
| Garlic (crushed) | 4 | Clove |
| Bay Leaf | 2 | Count |
| Black Peppercorns | 1 | Tbsp |
| Apple Cider Vinegar | 2 | Tbsp |
| Water (enough to cover the bones) | 4 | Liters |
| Parsley (fresh, added at the end) | 1 | Bunch |
| Sea Salt (to taste) | 1 | Tbsp |
Instructions
- Preheat the oven to 200 degrees Celsius. Place the beef bones on a baking sheet and roast for 30 minutes.
- Transfer the roasted bones to a large stockpot. Add carrots, celery, onion, garlic, bay leaves, and peppercorns.
- Pour apple cider vinegar over the bones and vegetables, then add enough water to cover them completely.
- Bring the pot to a boil over high heat, then reduce the heat to low and let it simmer for at least 12 hours.
- During the simmering process, occasionally skim off any foam or impurities that rise to the surface.
- In the last 30 minutes of cooking, add the parsley to the pot.
- Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids.
- Season the broth with sea salt to taste before serving or storing.
Prep
- Thaw beef bones if frozen
- Soak bones in cold water for 1 hour to remove impurities
Kitchen equipment
Fine-mesh SieveLarge Stockpot