INGREDIENTS:
2 TABLESPOONS GRASS-FED BUTTER OR GHEE
3 MEDIUM CARROTS, PEELED AND CUT INTO ROUGH CHUNKS
3 STALKS CELERY, PEELED AND CUT INTO ROUGH CHUNKS
2 1/2 POUNDS ASSORTED BEEF MARROW BONES
1 FRESH BOUQUET GARNI (YOUR CHOICE OF FRESH OREGANO, ROSEMARY, THYME, SAGE, ETC.)
1 TO 2 TABLESPOONS APPLE CIDER VINEGAR
1 CUP COLLAGEN PROTEIN PER LITER OF BROTH (OPTIONAL)
HIMALAYAN PINK SALT TO TASTE
INSTRUCTIONS:
IN A LARGE STOCKPOT, LIGHTLY SAUTE THE CARROTS AND CELERY FOR A FEW MINUTES UNTIL TRANSLUCENT.
ADD THE BEEF BONES AND BOUQUET GARNI AND COVER WITH WATER. ADD THE APPLE CIDER VINEGAR TO THE WATER, AS IT HELPS DRAW OUT THE NUTRIENTS FROM THE BONES.
SIMMER ON A LOW HEAT (DO NOT BOIL) FOR ANYWHERE BETWEEN 8 AND 14 HOURS. YOU CAN DO THIS IN YOUR SLOW COOKER IF YOU PREFER.
AFTER YOUR BROTH HAS REACHED THE DESIRED COLOR AND FLAVOR, REMOVE THE BONES AND STRAIN THE VEGETABLES OUT.
ADD THE APPROPRIATE AMOUNT OF COLLAGEN (IF USING) FOR THE AMOUNT OF BROTH AND STIR UNTIL DISSOLVED. OPTIONAL: ADD SALT TO TASTE AT THIS POINT AND THEN STORE IN MASON JARS FOR FUTURE USE.
TIP:
YOU CAN MAKE A BUNCH TO FREEZE SO IT’S READY WHEN YOU ARE, AND YOU CAN POUR THE LAST FEW OUNCES OF BROTH INTO AN ICE CUBE TRAY TO THIN SAUCES OR LIVEN UP YOUR VEGGIES. NOW THAT YOU KNOW HOW TO MAKE BONE BROTH, YOU’LL USE IT IN EVERYTHING.
