Beef Bone Broth
Ideal Protein Phase:
1-4
Recipe Category:
Soups and Salads
Ingredients
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2 lbs (or more) femur bones from grass-fed cattle or bones from a healthy source.
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2 chicken feet for extra gelatin (optional)
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1 onion
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2 carrots
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2 stalks celery
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2 tbsp apple cider vinegar
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2 cloves garlic
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1 bunch parsley
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1 tbsp sea salt
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1 tsp peppercorns
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Additional herbs or spices as you desire
Directions
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If using bones, roast first in an oven at 350 Deg F for 30 minutes. Then place in a large 5-gallon stockpot.
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Pour water over the bones and add the vinegar. Let sit 20-30 minute
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Roughly chop the vegetables (except parsley and garlic) and add to the pot. Add any salt, pepper, spices or herbs if using.
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Bring the broth to a boil, then reduce to a simmer until done.
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During the first few hours of simmering, remove the frothy foamy layer that rises to the surface.
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Add the garlic and parsley during the last 30 minutes.
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Remove from heat and let cool slightly. Strain and let cool. Store in a glass jar in the fridge up to five days or freeze for later use.