It’s the New Year and I think most of us are on board to getting healthy and feeling better, especially after last year being 2020. Need I say more? Bone broth is one of those things I love to make. It’s highly nutritious, it’s full of amino acids, protein, and antioxidants. It’s a great replacement for water when cooking rice and grains or just to heat a sip from a mug. You can find beef bones from your local butcher, I find mine in the freezer section at my butch shop. I also recommend that you purchase grass feed beef bones. Also at the bottom I’ve included a pdf download so you can print and have the recipe in your files.

BONE BROTH

3-4 lbs beef bones

3 tbs apple cider vinegar or lemon

juice

Roughly chopped veggies like carrots, celery, and onion

3 Bay leaves

3 cloves Garlic

Black peppercorns

Sea salt

Roast the bones in a roasting pan at 450℉ for 30-60 minutes. After  finished roasting place bones in a large stock pot or crockpot and fill with water, leaving a couple of inches at the top.

Add 3 tablespoons of apple cider vinegar or lemon juice. Then add chopped veggies to the pot along with peppercorn, bay leaves and salt

On the Stove: Bring the pot to a rolling boil.  Lower the heat and let the broth simmer, partially covered. It should be on the stove for at least ten hours.

In the Crockpot: Turn on to High and cook for 6 hours.

When the broth is done, remove from the heat. Pour the broth through a fine mesh strainer to separate the solids from the liquid. Let the broth cool down to room temperature.

Once cooled you can store the broth in the refrigerator for up to five days, Or you can pour the broth  into mason jars (with an inch or two at the top to prevent the glass from shattering) and store in the freezer for up to six months.