Beef Bone Broth
Ingredients:
1.5- 2 kg Beef neck or knuckle bones
Add enough water to cover bones. Boil bones briefly to bring scum to surface. Discard and rinse bones. Add water again and bring bones to the boil once more, then simmer for 1 hour, continue to remove scum as it surfaces.
After 1 hour add:
2-3 tablespoons of Apple cider vinegar
1-3 Carrots
2-3 celery sticks
1 onion
2 teaspoons of Celtic Sea Salt
Plus additional herbs: such as: 1 piece Chen pi (citrus rind) and 2 pcs Gan Cao (liquorice root) and 2-3cm of fresh ginger cut into slices.
Method: Simmer for 12- 24 hours.
Pour off liquid and discard bones and vegetables. Allow to cool (then cool in the fridge overnight and skim off fat once solidified from the top of liquid.
The liquid can now be stored in glass jars and can be frozen.
Have a cup each morning to break- fast. You can add a little more Celtic Sea salt to taste.
Tips:
- Use organic ingredients where possible, particularly bones.
- You can substitute beef bones for chicken bones (carcass) and cook for a shorter period.
- Celtic Sea salt contains minerals necessary for hydration, electrolyte balance, and has a higher trace mineral content and less sodium than regular sea salt. These minerals are important for maintaining bone health and muscle function.
