Bone broth is easy to make! See the recipe below. Most stores now carry soup bones if you ask in the butcher section. Give the recipe below a try for a delicious, nutritious broth!
4-5 pounds of grass-fed beef bones
1 beef or pigs foot
3 pounds of meaty bones such as oxtail, shank or short ribs
¼ cup apple cider vinegar
Purified water to just cover the bones and meat in the pot
2-4 carrots scrubbed and roughly chopped
2 ribs celery including leafy part roughly chopped
1 onion cut into large chunks
2 dried bay leaves
1-2 whole cloves
1 tablespoon peppercorns
- Place all bones in a large stockpot. Add vinegar and enough purified water to cover everything by 1”. Cover the pot
- Bring the water to a simmer over medium heat. Use a shallow spoon to carefully skim the film off the top of the broth.
- Add the carrots, celery onion, bay leaves, cloves and peppercorns and reduce the heat to low and cover the pot. You want the broth to barely simmer. Skim occasionally during the first 2 hours.
- Cook for at least 12 hours or up to 24 hours adding water as needed to ensure the bones are always covered with water. When the broth is done, remove the pot from the heat. Using tongs remove all the bones and meat. Pour the broth through a fine mesh strainer and discard thesolids.
- Let cool and refrigerate within 1 hour. You can skim off the fat easily after the broth is chilled. When chilled the broth should be very gelatinous. Broth will keep for 5 days in the refrigerator and 3 months in your freezer.