Beef Bone Broth                                                            Author: KellyAnne Petrucci

Prep Time: 15 minutes. Cook time 8 – 24hrs

Broth produced depends on size of pot and liquid you have added. Approx 2.8 litres/1 Gallon

2-2.5kg/ 4-5 lbs grass fed beef bones, preferably marrow, joints and knuckle bones

1 beef or pig’s foot

1.5kg/3 lbs meaty bones such as oxtail, shank or short ribs

¼ -1/2 cup apple cider vinegar, depending on the size of the pot

Purified water to just cover the bones and meat in the pot

2-4 carrots, scrubbed and roughly chopped

2 ribs organic celery, including leafy part, roughly chopped

1 onion, cut into large chunks

2 dried bay leaves

1 – 2 whole cloves

1 tablespoon peppercorns

Place all the bones in a slow cooker or large stockpot. Add the vinegar and enough purified water to cover everything by 1”. Cover the pot.

In the stockpot, bring the water to a simmer over medium heat. Use a shallow spoon to carefully skim the film off the top of the broth.

Add the carrots, celery, onion, bay leaves, cloves and peppercorns and reduce the heat to low and cover the pot. You want the broth to barely simmer. Skim occasionally during the first 2 hours. Cook for at least 12 hours up to 24, adding water as needed to ensure the bones are always covered with water.

Using a slow cooker, you can place everything in at once and set to 8-10 hours to cook.

When the broth is done, turn off the cooker or remove pot from heat. Using tongs and/or large slotted spoon, remove all the bones and meat. Save the beef for another recipe. Pour the broth through a fine mesh strainer and discard the solids.

Let cool on the counter and refrigerate within 1 hour. You can skim off the fat easily after the broth is chilled, if desired. When chilled, the broth should be very gelatinous. The broth will keep for 5 days in the refrigerator and 3 or more months in the freezer.