Bone Broth Soup Recipe

Shandalla's Bone Broth Recipe:

2 lbs of grass fed beef bones-roasted at 425 degrees for 1-1/2 hrs

2 Tablespoons of apple cider vinegar-divided

water

2 whole yellow onions-chopped

1 leek-sliced

2 small carrots-sliced

3 stalks of celery-sliced

3 large cloves of garlic-minced

2 bay leaves

2 Tablespoons of salt

2 tsp mixed whole peppercorns

1 bunch of parsley-chopped

1 tsp rosemary

1 tsp Italian seasoning

1 tsp oregano

Directions: 1. Roast beef bones in oven, uncovered, for 1-1/2 to 2 hrs.

2. Place in a large stock pot with 1 Tbsp of apple cider vinegar. Fill stock pot with enough warm water to cover bones; let soak for 20 min.

3. After soaking the bones, bring bones to a boil on medium high, skimming off foam every 20-30 min. Boil for 2 hrs.

4. Transfer bones and water to a crock pot, add remaining vinegar and all remaining ingredients to the pot.

5. Cook stock in crock pot on low for 24-48 hrs, adding water as needed to keep the bones covered and submerged. Skim off fat (beef oil) every few hours throughout cooking process.***

6. When you are done simmering the broth, strain out all the liquid and compost or throw away the solids. The liquid is your bone broth. You can freeze the broth or store it in the fridge and use it as desired.

***You can dispose of the fat or collect in a jar to use the fat to cook with later; make sure to store the fat in the fridge for future use. It will solidify like butter when cold, which is normal. For more information on good fats, keep an eye out for my upcoming blog on the topic.