Happy weekend 3TWO1’ers! Everybody could use a simple recipe that packs a wicked nutritional punch. Guess what you get with this one? A boost for your immune system, improved digestion, it’s especially high in calcium, collagen (supports joints, hair, skin and nails), magnesium and phosphorus. Phosphorous in particular is excellent for bone and tooth health. And for one of us who currently has a broken foot, this would be particularly important!
Try it out. You can just sip on a bowl, use it to make a soup or add to sauces. It can be stored in the refrigerator for up to 5 days or frozen. You can also add the broth to an ice tray and use it cube by cube. That’s easy, right?
2-3 lbs. beef bones, baked
Water, enough to submerge the bones
2 Tbsp. apple cider vinegar
3 large carrots, washed and sliced into 2 inch chunks
3 ribs celery, washed and sliced into 2 inch chunks
1 large onion, cut into quarters
3 cloves garlic, peeled and left whole
1 bunch parsley
3 bay leafs
10 whole black peppercorns
1 Tbsp. salt
HEAT oven to 400 degrees
BAKE beef bones on a sheet pan for 30 minutes. The more brown they are the better your broths’ flavor.
ADD beef bones to a very large stock pot, just barely cover with water and add the vinegar.
LET stock pot sit for 30 minutes. (the acid from the vinegar will help make the nutrients in the bones more available).
ADD all remaining ingredients and bring to a boil; then reduce heat and simmer on low, covered.
SIMMER for 4 hours.
SKIM any foam that floats to the surface during this time.
ADD contents of pot to a crockpot and set on low for 10-12 hrs.
RESET your crockpot for an additional 10-12 hours.
STRAIN out all solids from the crockpot and adjust seasoning.