Bone broth is the new holy grail these days. The thing is, its reputation is well earned. Adding the apple cider vinegar to the bones draws out the glucosamine, chondroitin, it makes a mineral rich broth that is easy on your system to metabolize.
We are currently adding the broth to our diet as a part of a supported fast (2-3 days at a time drinking the broth and things like kefir smoothies with sprouted flax seeds to provide our gut lining with minerals and the building blocks to repair the connective tissues in the gut lining) in an effort to repair what we suspect is a fairly serious leaky gut issue that is the result of my wife’s cancer treatment a few years back. There are so many side effects from the massive doses of antibiotics, medications and radiation, they drag on and there’s always something new that we are working on recovering from. We are both hopeful and excited to see what happens next.
Bone Broth
Ingredients
- 4 lbs Beef Bones (Organic)
- 4 Chicken Feet
- 20 Cups Water
- 1 Large White Onion, Cubed
- 3 Ribs Celery, Chopped
- 2 Large Carrots, Cut In a Few Pieces
- 6 Cloves Garlic, Cut In Half
- 4 Bay Leaves
- 1 Tbl Peppercorns
- 1/8 tsp Pink Salt
- 3 Tbl Apple Cider Vinegar
- 6 Sage Leaves (Fresh)
Instructions
- Place the bones in a pan and roast in an oven that is set to 400 degrees for 30-45 minutes.
- After the bones are roasted, place them in either the pot you'll be cooking in or, ideally a slow cooker/crockpot that has a timer so it can cook unmonitored for at least 10 hours.
- Add the rest of the ingredients and set the pot or the slow cooker on low to simmer for at least 10 hours, if you have the inclination/time cooking it for longer is better, the broth will be more flavorful the longer it cooks.
- I like to take a knife and clean the marrow out of the bones after they've been cooking for a while. It should have gelled after a few hours and be easy to remove.
- When it's done cooking, scoop out the bones, vegetables, and peppercorns, discard them.
- I like to take and immersion blender to the broth to fully emulsify the bone marrow, it makes for a smoother broth.
- Store the broth in jars in the fridge or if you have a pressure cooker, seal them to store them in a cabinet.