Homemade Gelatinous Beef bone broth
The secret weapon in every girl with tummy issues healing journey. Save a metric **** load of money, support local and make highest quality, gelatinous bone broth! Cook time is 24 hours but hands on prep time is only around 20 minutes… after my saving calculations I will NEVER go back to store bought broth!
Ingredients:
· 3 ½ pounds GRASS FINISHED beef bones (oxtail, short rib, knuckle, or shank - or whatever you can find)
· Any left-over veg scrap from week prior – celery, onion, leek, carrot, garlic (optional for flavour)
· Filtered water
· 1 tablespoon apple cider vinegar
· 1 teaspoon salt
Method:
1. Put all bones into a large stockpot, cover with water bring to a rolling boil over high heat
2. Preheat oven to 425
3. Once bones have been boiling for 15 minutes strain to get rid of impurities that have risen – rinse bones in strainer then place on baking sheet and into oven
4. Roast for 20 minutes, flip bones and roast for another 20
5. Remove bones and juices from baking sheet and add to (cleaned) stock pot with water 3 inches (covering bones) over high heat
6. Immediately add apple cider vinegar, then add any vegetables / herbs / seasonings desired
7. Once mixture has come to a boil turn down to simmer, cover and cook for 24 hours – adding more water when needed (I start this recipe at about 4pm and will add more water to yield more broth around 9am)
8. When ready to strain broth create an ice bath – whatever (glass) container you are using to store your broth place them in sink full of water and some ice
9. Strain broth into containers and wait to cool to warm (not piping hot) temperature to lid then place onto fridge for up to 2 weeks. A beautiful thick layer of tallow will form on top and the broth will be a jelly consistency.