Beef Bone Broth
by: Vicky Reihana on
The Bone Broth name doesn’t really get the juices flowing I agree! You will be pleasantly surprised how this mild tasting both tastes.
1 kilo grass fed beef bones (I asked my butcher for a mixture of knuckle and marrow bone, he chopped the big into 3rds)
1 large onion sliced
1 clove of garlic minced or chopped
1 carrot sliced
1 zucchini sliced
1 tablespoon apple cider Vinegar
1-2 litres of filtered water ( enough to cover the bones)
Sea salt and pepper to season
Place vegetables and bones in crock pot (Hot Pot)
Pour in water so bones are completely covered. Add apple cider vinegar.
Put lid on
Set timer on High and cook for 24- 48 hours
Once time is up remove bones and drain liquid through a sieve discarding vegetables. Store broth in mason jars and place in fridge. Once cooled you can remove the top layer of fat and use for cooking. You can also freeze.