Nutrient dense, immune boosting and loaded with healing amino acids. Bone broth is a brilliant addition to your diet this winter… (not a vegan friendly post)
So what is it?
- Grass fed Beef bones, go for knuckles, joints and marrow bones.
- 3-4 carrots
- 1-2 onions
- 1/3 bunch celery
- 1 head of garlic
- 1/2 cup apple cider vinegar
- Filtered water, just enough to cover everything
All of these ingredients will go into the slow cooker and cook for 24-48 hours. However, before you put the bones in, crank up the oven, place the bones onto a tray and cook them until they are crispy and golden. This adds a beautiful colour and rich flavour to your broth. Make sure you add the juices and all the little bits left in the pan as well.
Once your pot is ready, put the slow cooker on a low heat and leave it to simmer for 24-48 hours. This gives a good amount of time for the nutrients to be pulled from the bones.
Once finished cooking, strain the broth and let it cool, discarding the bones and veggies. Once the broth is cooled you can choose to remove the fat that settles ontop, you may like to use it for cooking as it is nutrient dense or simply throw it out.