Eat By Design
Prep Time: 10 minutes
Cook Time: 24-48 hours
Ingredients
- 4 pounds beef bones, with knuckles if possible
- 1 onion, quartered
- 2 carrots cut into chunks
- 2 cloves garlic, smashed but left whole
- Pepper
- 2 tablespoons coconut oil, melted
- Leftover celery stalks with leaves
- 1 tablespoon peppercorns
- 2 bay leaves
- ¼ cup raw apple cider vinegar for every 4 quarts of water.
- Non-chlorinated water
Steps
- Preheat oven to 425°F.
- Place beef bones in large baking dish and add onions, carrots and garlic.
- Sprinkle with pepper and drizzle oil over top and turn ingredients to coat.
- Bake in oven for 45 minutes turning halfway through.
- Remove bones and vegetables from oven and place in a large soup pot.
- Add a small amount of water to the baking dish and then, using a metal spatula or spoon, scrape any brown bits from the bottom. Add them to the soup pot.
- Add celery, peppercorns, bay leaves and apple cider vinegar.
- Fill the pot with water, leaving one inch at the top of the pot.
- Let sit for 1 hour so that the apple cider vinegar can draw the minerals from the bones.
- Over high heat, bring the water just to a boil. Reduce heat so that you just see the occasional bubble. The ideal temperature is about 200°F.
- Partially cover the pot and let simmer for 24-48 hours, adding water as necessary. Check regularly.
- When finished, remove bones with slotted spoon. If you like you can strain broth through strainer with a layer of fine mesh cheesecloth.
Slow Cooker Directions: Follow steps 1-6. Then place ingredients in the slow cooker. Follow steps 8-11. Cover and turn slow cooker on medium (depending on your appliance-the ideal temperature is about 200°F) for 24-48 hours.
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