Broth is enormously healing, filling, and nutritious. Enjoy it every day for breakfast or lunch if you wish! When it comes to your bones, grass-fed is more important than organic. Buy good quality beef bones from the butcher. You can roast off beef bones with olive oil, salt, and pepper for 10-15 minutes before putting them in the pot for a stronger flavored broth.
INGREDIENTS
• 6 good quality bones (I use split shin bones for a more gelatinous broth)
• 1 tablespoon apple cider vinegar
• 3 generous pinches salt
• Lots of fresh cracked pepper
• Fresh corn cob, husk removed
• 2-3 carrots, sliced (unpeeled)
• 1 bulb of garlic, chopped in half through the cloves (skin and all)
• 1 bunch of parsley, include stems
• Leftover kale stalks
• 2 sticks of celery halved, or enough to fit in pot (including leaves)
• Fresh filtered water to cover the above
METHOD
Throw all the ingredients into a stock pot or large saucepan. Put on low to medium heat to simmer, covered with the lid, for 4-12 hours. The longer you leave the broth simmering, the more nutrients you will receive. I do mine for at least 8 hours.
Once cooled, strain all veggies and bones out (save liquid).
Store your broth in air tight glass containers in the fridge after it’s cooled. It will last up to one week in the fridge, and up to 6 months in the freezer. Freeze in small batches for easy thawing, or even in ice cube trays for when recipes call for stock.
Season to taste and add other goodies into the broth when you’re ready to eat.
