Nutritious Beef Bone Broth
- 4 litres water
- 1 stalk celery, trimmed
- 2 bay leaves
- 1 onion, diced
- 2 cloves of garlic
- 1 carrot, diced (2 inches)
- 2 tbsp apple cider vinegar
- 1 - 2 kg Dirty Clean Food Grass-fed Stock Bones
- 1 kg Dirty Clean Food Grass-fed Marrow Tubes
- Salt and pepper, to taste
- Pre-heat oven at 210C.
- While the oven is pre-heating, place beef bones and prepared vegetables onto a sheet pan.
- Roast them for 20 minutes until browned.
- Transfer all ingredients in a large pot or slow cooker and add remaining ingredients.
- Bring to a boil.
- Reduce to a simmer and cook for 12 - 24 hours. The longer it cooks, the better it will taste and more nutritious it will be.
- Allow the broth to cool. Strain it into a large container and discard the solids.
In order to make the most nutritious broth, it is best to use a variety of bones — marrow bones, oxtail, knuckles and feet. You can even mix and match bones in the same batch.
Adding vinegar is important because it helps pull all of the valuable nutrients out of the bones and into the water, which is ultimately what you will be consuming.
You can also add vegetables, herbs or spices to your broth to enhance the flavour.