Having seen many different brands of Beef Bone Broth in one litre jars in stores, and having used them, we decided to make our own. It is especially useful for an Auto Immune Protocol [AIP] Diet. We now do this once a week.
There is something very comforting about a large pot of bone broth prittling along on the back plate. Reminds me of our restaurant days when a stock pot was always on the go. The processes of the two are the same, though stock is a more fully flavoured base, darker in colour.
We start this process early in the morning as it needs to go gently for 8 to 10 hours – most AIP recipes suggest 24 hours which is what we do to extract as much goodness as possible.
Beef Bone Broth
What you’ll need
2 kg Beef Bones
4 large marrow bones
I large onion, skin on for colour, chopped
2 large carrots, washed and rough chopped
2 fat sticks celery and the leaves, rough chopped
1 head of garlic, cut across the waist
2 large bay leaves
2 Tbs Apple Cider Vinegar
2 tsp Sea Salt
Do not use pepper for AIP recipes
What you’ll do
In a large stainless steel or enameled pot [not aluminium] place all the ingredients. Pour over sufficient water to cover the ingredients well. Bring to a good simmer, do not boil. Turn down the heat and wait for it to just simmer. Put the lid on. Cook for at least 8 to 10 hours, preferably 24. Remove, strain off the bones and vegetables, we have a conical strainer which we line with muslin. Cool as quickly as possible. Place in the refrigerator overnight and freeze. We froze ours in 4 x 1 litre glass jars.
Allow to defrost in the refrigerator, remove the hard layer of fat and use as required, as a hot drink, or as a stock in casseroles and sauces.
This recipe follows the AIP protocol.
To read more about the AIP diet – CLICK HERE