Bone Broth

Bone Broth is like a hug for your insides. It tastes like a rich beef broth and touts a host of benefits. Including:

Aids in detoxification
Boosts immunity
Nourishes connective tissue and helps prevent premature aging and cellulite
Helps in the repair of leaky gut and GI healing
Provides joint function support
Supports healthy digestion and strengthens hair, skin and nails

You may drink bone broth straight or use it as an ingredient anywhere you need a stock or soup base.

Prep Notes

You need either a 6 qt slow cooker or 6 qt Instant Pot (pressure cooker) to make this recipe.

Before you prepare this recipe, you'll need to seek out beef marrow bones. I recommend visiting a trusted, local butcher and ask for grass fed, raw bones. They will cut them to the size you need. I recommend about 2-2.5" chunks of marrow bones.

Also, save some meaty bones, such as from short ribs from another meal to use in this recipe. It is recommended you roast bones in an oven at 350 for about an hour before making the broth. This will enhance the flavor, but isn't necessary.

Ingredients

3-4 lbs beef marrow bones
2 lbs meaty bones (such as short ribs, chicken, lamb or non-oily fish) (optional)
2 Tbsp raw Apple Cider Vinegar (with the "Mother")
4 quarts filtered water (or whatever fits in your pot)
4 celery stalks, chopped coarsely (minimum 1" pieces)
4 carrots, chopped coarsely (minimum 1" pieces)
2-3 sweet yellow onions, quartered
Fresh herbs, if desired (such as parsley)
1 tsp unrefined sea salt

Directions

If you're using a Slow Cooker:

Place bones in the pot.
Add water until the pot is 3/4 full.
Add apple cider vinegar.
Let the pot sit for 30 minutes so the vinegar can begin to pull minerals out of the bones.
Add more water, if needed, to cover the bones.
Add the veggies, herbs and salt.
Cover and simmer on low for 24-72 hours. The process is complete once the marrow escapes from the bones.
Strain out all of the marrow, vegetables, herbs out of the broth and discard. Discard the bones as well.

If you're using a Pressure Cooker/Instant Pot:

Place bones in the pot.
Add water until the pot is 3/4 full.
Add apple cider vinegar.
Let the pot sit for 30 minutes so the vinegar can begin to pull minerals out of the bones.
Add more water, if needed, to cover the bones.
Add the veggies, herbs and salt.
Seal the pot and close the vent.
Select the "Soup" button and manually increase the cook time to 120 minutes.
After the 120 minutes, allow the Instant Pot to depressurize naturally (do not manually release or the soup will spatter out of the spout).
Strain out all of the marrow, vegetables, herbs out of the broth and discard. Discard the bones as well.

Notes

Once cool, pour broth into jars and store in the fridge. Eat within 7 days or freeze for up to 6 months.

Please note, the fat will rise to the top of each container when you refrigerate or freeze. Do not skim this off. Break up the solid fat to get a little in each serving when you reheat.