November 22, 2017
Bone Marrow Beef Broth has been my go-to for my gut health for the last few years. It’s not a traditional bone marrow broth, as I do love to added lots of flavour and like to mix things up a bit. Even with the added flavours, I do find after a week of sipping on this lovely broth, my gut thanks me.
With the broth you can use any kind of bones, this one I used beef bones, as I was given about 20 lbs of beef bones, one of the great benefits coming for a farming family. I like to start all my broths in the slower cooker as any good beef bone broth, it needs to cook nice and slow at a low heat for 24-48hrs. I also like to can all my broths, as I don’t have a ton of freezer space in my little condo and this way it guarantees to stay yummy for a much longer time.
Prep Time: 10 minutes
Cook Time: 24-48hrs
Health Benefits: Joint Lubricate, Heals the Gut Liner, Reduces Inflammation, Improves Immune Function, Maintain Bone Health
Bone Marrow Beef Broth
Ingredients
- 3-4 pounds Grass Fed, Organic Beef Marrow & Knuckle Bones
- 1/2 cup Organic Raw Apple Cider Vinegar
- 4 quarts of Filtered Water
- 5 Celery Stalks, halved
- 5 Carrot Stalks, halved
- 1 large Onion, grated
- 1 Head of Garlic, grated
- 1/4 cup of Miso Paste
- 3 Bay Leaves
- Pepper
- Sea Salt
- Cayenne Pepper
Directions
- Place bones into crockpot, add apple cider vinegar and water. Make sure the water has
covered the bones completely. Try to fit as many bones as possible to give you as much of the beef flavour as possible. - Add vegetables, bay leaves and spices bring to a boil and skim the scum from the top
and discard. - Reduce to a low simmer, cover and cook for 24-48 hours.
- During the last 30 minutes of cooking, throwing in the miso paste. Do a quick taste
test taste and see if salt/pepper/cayenne pepper is required. - Let the broth cool in the fridge and then remove the layer of fat that has found it’s
way to the top.
*This next step is an added step as I like to can my bone broth.*
- I place the broth on the stove in a big pot. I bring the broth back up to boil and
then place the broth into hot canning jars for convenient storage.
Enjoy!
