A nourishing liquid gold that has been embraced for its rich flavor and numerous health benefits. This homemade beef broth is not only collagen-rich but also provides an incredible boost to the immune system.
Ingredients
Scale:
2-3 pounds of beef marrow bones (grass-fed if possible)
2 medium onions, quartered
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, smashed
2 tablespoons apple cider vinegar
1 teaspoon black peppercorns
1-2 bay leaves
1-2 sprigs fresh thyme (optional)
Salt to taste
Enough water to cover the bones and vegetables (about 10-12 cups)
Instructions
Roast the beef bones in a preheated oven at 400°F (200°C) for about 30-45 minutes, until they are well browned.
In a large stockpot or slow cooker, add the roasted bones along with the chopped vegetables, herbs, and spices. Pour in the apple cider vinegar.
Fill the pot with enough cold water to cover all the ingredients by about an inch.
If using a pot on the stove, bring the broth to a gentle boil, then reduce the heat to low. If using a slow cooker, set it on low.
For stove cooking, let it simmer for at least 12 hours, up to 24 hours. In a slow cooker, aim for 24-48 hours. Skim off any foam that rises to the surface during the first few hours.
Once done, remove the pot from heat. Use a fine mesh strainer to pour the broth into another container, separating the liquid from the solids.
Let the broth cool to room temperature before refrigerating. Once cool, fat will solidify on top; you can remove it or leave it for added flavor.
