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Simple Healing Beef Broth Secret 3

Simple Healing Beef Broth

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Ingredients
  

  • this recipe can easily be halved
  • 2 gallons water
  • 5-6 pounds beef bones
  • 4 tablespoons apple cider vinegar
  • Salt and Pepper pepper is optional

Instructions
 

  • Place the beef bones in a 9×13 pan, roast at 425 degrees for 45 minutes to an hour.
  • Remove bones from oven.
  • Using tongs, transfer to a crockpot or large heavy stock pot with about 2 gallons of filtered water.
  • Add about 4 tablespoons of vinegar, I use Bragg’s Apple Cider Vinegar.
  • Add a few cracks of pepper and about 2 teaspoons of Celtic or Himalayan Sea Salt.
  • Bring to a boil momentarily, then reduce heat to a low simmer for 12-48 hours. I usually start mine during the day and strain it the following day so maybe 18 hours typically, but sometimes I let it go the full 48 hours.
  • When I’m ready to strain I just place a large bowl in my kitchen sink and put a large strainer over it then pour through. I then strain through a fine mesh to get out all the small bits as well.
  • Transfer the broth to containers. I like to use quart jars, and I always fill them inside my sink, not on the counter…just in case one ever breaks. So far so good.
  • Will keep for in the fridge for one week or in the freezer for three months.

Notes

After my broth cools until the top hardens, I scoop off any fat (although I’ve noticed if you roast the bones first there is a huge reduction in fat). Also, if you roast the bones first, you can strain the beef tallow and save it to season your skillets; however, if you scrape the fat off the broth you should not save the tallow as it will go bad after a few days.
After the broth is cooled in the fridge, it actually gels up like brown Jell-O ha ha! It kind of looks wrong, but it is so right! Just put it in a pan and warm it up a bit and yum yum. It’s so warming and healthy. This is a great winter beverage that will do your body good. Although, you can drink it year round.
Tried this recipe?Let us know how it was!