Bone broth is reported to be essential for gut health along with perks like better hair, skin and nails. . .make some today and see what you think. Broth can be made and enjoyed warm throughout the day.
3-4 quarts unless you thin the broth with extra water when you are filling the quart jars then it’s 6-8 quarts
Cooking Time: 12 to 24 Hours
3 Qts. Purified Water
1 Tblsp. Apple Cider Vinegar
4-6 Tblsp. Coconut Oil
1-2 beef bones (ask for bones for broth)
1 piece of meat, (cross rib steak is what I used today) seared on both sides in oil (I use my stock pot for this) Include some meat because bones alone will not make the same tasty broth as when you have a small amount of meat in the mixture.
8 Organic Carrots, Sliced (or today I used 1 lb of baby carrots)
6 Stalks of Organic Celery, Sliced
1 celery root, peeled and cut into quarters (not necessary, but if you have one, throw it in)
2-4 Organic Zucchinis, Sliced
3 Medium-Sized Organic White or Yellow Onions, Peeled and Diced
4 Inches Ginger, Grated
5 Cloves Garlic, Peeled and Diced (Omit if you have upper GI problems or severe heartburn.)
2-4 Tblsp. Moist High-Mineral Celtic Sea Salt
(optional: add 1 tsp of pepper, thyme, marjoram, oregano and 1-2 bay leaves)
1 Large Bunch Of Parsley
Preparation: Place coconut oil in a large stainless steel pot. Sear the meat on both sides, then add purified water and add apple cider vinegar then bones, vegetables, ginger, garlic, and sea salt. Bring to a boil over high heat.
Cooking: Let boil for 60 seconds, then lower the heat and simmer for 12 to 24 hours. (optional: add 1 tsp of pepper, thyme, marjoram, oregano and 1-2 bay leaves) About 30 minutes before removing soup from the heat, add the parsley. Remove the soup from the heat. Remove the meat from the bones and use for other meals. Choose to strain the broth or blend all the vegetables and enjoy a thick broth. Allow the soup to cool then pour the broth into quart jars. I usually dilute the broth by pouring up ½ broth to ½ additional water.
Broth made well is rich in vitamins and minerals. If you don’t want to drink the broth, use it in soup or rice preparation. Freeze broth so you always have some on hand.