Bone broth made with bones from grass-fed cows is one of the most nutrient dense foods you can consume. It's a great source of collagen which is great for your skin and joints. We make and drink this regularly in our house and it's super easy to do with a slow cooker or pressure cooker with a slow cooker setting. It's also a great stock for broth based soups and any recipes that require stock. We use these silicon ice cube trays to store the broth in the freezer for easy access.
Prep time: 10 minutes
Cook time: 48 hours
3-4lbs of grass-fed beef bones (preferably knuckle bones, they have the most collagen)
10 cups filtered water
1 tbls apple cider vinegar
4 stocks of celery chopped (optional)
1/2 bag baby carrots (optional)
4 sprigs of rosemary (optional)
1. Place the bones, vegetables, rosemary and apple cider vinegar in your slow cooker.
2. Add the water.
3. Turn the slow cooker on low and allow it to do it's thing for 48 hours.
4. Strain the broth discarding the vegetables and rosemary.
6. Store bone broth in a glass container in the fridge or freezer.