How to make organic beef both broth. Make bone broth the right way and find out why it’s so good for your health.
3–5 pounds beef marrow bones (can use a mix of beef and chicken bones if you’d like)
1 onion (thickly sliced, peeled don’t have to be removed)
1 head of garlic
2 tbsp apple cider vinegar
2 bay leaves
1 fistful fresh thyme
1 tbsp whole peppercorns
1 tsp Himalayan sea salt
Enough water to cover (1 inch over bones)
Preheat oven to 450 degrees F.
Line a sheet ban with onions and put bones on top.
Roast for 20 minutes.
Remove onions and set aside.
Flip bones and continue cooking for 20 more minutes.
Place onions, garlic, thyme, peppercorns, bones, salt and bay leaves in slow cooker.
Add just enough filtered water to the pot to over the bones.
Simmer on low slow cooker setting for 16-48 hours.
Filter the stock and then enjoy.
Allow to cool before storing.
*Leftover beef bone broth can be stored for up to 5 days in tightly sealed jars. After that, freeze remaining in silicone cube trays before storing in a freezer bag or container and freezing up to six months.
Keywords: organic bone broth, beef bone broth