With the return of the rain and the early darkness, it is the perfect weather for warm and nutritious bone broth. Bone broth is nutrient dense with a rich flavor and easy on the digestive system. With a high concentration of minerals-including phosphorus, magnesium and calcium-it is a great immune boosting option for the fall and winter season. All you need to make this delicious nutrient powerhouse are:
- 2 carrots, chopped medium
- 2 celery stalks, chopped medium
- 1 medium onion, chopped medium
- 7 garlic cloves, smashed
- 3.5 lb of beef bones
- 2 bay leaves
- Sea salt. I use Celtic sea salt.
- 2 tablespoons of apple cider vinegar
Put veggies in the bottom of a 6 qt. slow cooker and drop the beef bones on top. Add bay leaf, salt (not a whole lot, you can add more to taste when the broth is finished) and vinegar and fill with filtered water. Let stand for ½ hour so that the vinegar can begin pulling minerals from the bones. Turn cooker to low and let simmer for 24 to 48 hours. The longer it cooks, the more the bones break down and release all their goodness into the broth. When done, strain broth and refrigerate or freeze. If you don’t want all the fat, skim off after cooling. Drink straight as a nourishing tea or use in soups, etc. Enjoy!