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 syndrome, SIBO, 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
- 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.
- 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.
- Add the vegetables to the pot, bring to the boil and simmer.
- 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.
- 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.
- Scrape the fat off the top with a spoon. This will leave you with a gelatinous bone broth when cold.
- 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.