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Last week, we spoke about bone broth, the thick and gelatinous gut-healer that’s filled with minerals and gut healing properties that help rebuild gut function and treat leaky gut syndromeSIBO, and candida overgrowth.

So this week we thought we’d share a staple recipe that’s perfect for the bone broth newbie:


  • Beef bones
  • 12 cups water
  • 2 tbsp apple cider vinegar
  • 1 medium onion, roughly chopped
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped leeks
  • 3 bay leaves
  • 6 cloves garlic
  • 1 teaspoon black peppercorns


  1. Preheat oven to 180 degrees and line a baking sheet with aluminum foil. Place the bones on the sheet and roast for 40 minutes, flipping halfway through.
  2. Once cooked, place the bones in a large pot and cover with water. Add the vinegar and allow to sit at room temperature for about 30 minutes.
  3. Add the vegetables to the pot, bring to the boil and simmer.
  4. For the first two to three hours, skim any foamy layer that develops on the top and then discard. Leave to simmer for a further 48 hours.
  5. Allow the broth to cool, then gently strain it before transferring it to an airtight container and refrigerating for 4 to 6 hours overnight. This will allow the fat to rise to the top and solidify.
  6. Scrape the fat off the top with a spoon. This will leave you with a gelatinous bone broth when cold.
  7. Store in an airtight mason jar or freeze until ready to use. Slowly warm the broth over a low heat to bring it back to a liquid consistency when ready to eat.

Content from & Recipe here