Beef Bone Broth

  • 5 big pieces of bones
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 2 medium onions, peel on, sliced in half lengthwise and quartered
  • 4 garlic cloves, peel on and smashed
  • 1 teaspoon Himalayan salt
  • 1 teaspoon whole peppercorns
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 5-6 sprigs parsley
  • Enough water to cover bones in crockpot
  • 2 tablespoons of apple cider vinegar


  1. Place all ingredients in a crock-pot.
  2. Add in water.
  3. Bring to a boil on high and then change to low, keep on low for 48 hours
  4. Remove from heat and allow to cool slightly.
  5. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill. Put in glass bottles
  6. Use within a week or freeze up to 3 months.
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