Bone Broth Recipe

INGREDIENTS

• 2kg of organic beef bones / marrow bones for stock making
• ½ bunch organic celery
• 4 organic carrots
• 1 organic onion
• ¼ cup of organic apple cider vinegar
• Several sprigs of thyme, tied together
• ½ teaspoon cracked black pepper
• 1 bunch organic parsley, chopped
• 10 cups of cold water.

METHOD

1. Preheat oven to 180 degrees
2. Place the meaty bones in a roasting pan and brown in the oven. When well browned, add to a pot with the water / slow cooker.
3. Pour the fat out of the roasting pan (discard in the garden once cooled.) Add cold water to the pan, to loosen up coagulated juices/ Add this to the liquid and bones in the pot / slow cooker. Add the marrow bones at this stage – if you have them.
4. Add all vegetables, thyme and pepper to the pot. Add additional water if necessary to cover the bones, but the liquid should come no higher than within 1 inch of the rim of the pot, as the volume expands slightly during cooking.
5. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns. (Omit pepper if making for children.) Continue to scoop the scum off as needed.
6. Simmer stock for at least 12 hours and as long as 36 hours (if it is feasible and with good judgement / safety.) Just before finishing, add the parsley and simmer another 10 minutes.
7. Remove bones with tongs or a slotted spoon, discard. Strain the stock into a large bowl, discard residue. Let cool in the fridge and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long term storage.
8. Drink 1/2 a cup a day in the winter months to fight off infection, boost immune health and support gut health.
   Recipe adapted from Nourishing Traditions by Sally Fallon.