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Beef Bone Broth

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DAIRY
FREE

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NUT
FREE

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PALEO
DIET

Once you’ve transitioned to the full diet, you can replace stock with bone broth in your soups and for sipping between meals. Cooked over a longer time, bone broth is full of minerals and stomach-healing gelatin.

Prep Time
1 hour, 15 minutes
Cook Time
24 to 72 hours
Makes
4 quarts (4l)
Serving Size
1 cup

INGREDIENTS

4 qt (4l) spring or filtered water

½ cup apple cider vinegar

1 (3- or 4-lb.; 1.5- to 2kg) beef knuckle and marrow bones

2 lb. (1kg) meaty bones such as oxtail or short ribs

2 medium stalks celery, chopped into thirds

2 large carrots, peeled and coarsely chopped

2 medium yellow onions, cut into quarters

Unrefined sea salt (no additives)

METHOD

1 In a large stockpot, combine spring water, apple cider vinegar, beef knuckle and marrow bones, and meaty bones, adding more water to completely cover bones if needed.

2 Add celery, carrots, and yellow onions. Set heat to high, and bring to a boil, skimming any scum off top as needed.

3 Reduce heat to medium-low, cover, and simmer for 24 to 72 hours. (You can use a slow cooker for this if you like.) The longer broth simmers, the more gelatin is released.

4 Strain broth through a fine-mesh strainer. Return any bone marrow to broth, and season with sea salt. Cool to 40°F (4.4°C).

5 Refrigerate broth in heatproof jars with tight-sealing lids for up to 7 days, or freeze for up to 6 months.

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Variation

Chicken Bone Broth

Replace beef bones with a 3- or 4-pound (1.4- to 4kg) chicken, organic and pastured if possible; 2 to 4 chicken feet; and 1 chicken neck (optional). Then proceed as directed.

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Beef Bone Broth

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