Beef Bone Broth is highly nutritious and super easy to make. Make this broth and freeze to use in other recipes calling for beef broth or eat on it's own.
Herbsuse favourite mix of herbs, rosemary or thyme are always my favourites for beef
3 tbspApple Cider Vinegar
1tbspPeppercorns
Instructions
Peel vegetables
Roughly chop vegetables
Roast vegetables and beef bones for 30 minutes at 350
Place vegetables and beef bones in large stock pot and cover with water
Add Apple Cider Vinegar and Peppercorns
Bring water to a boil
Reduce to a simmer, and let simmer 12-24 hours
If using a crock pot, set on low for 12 hours and walk away.
You'll need to remove the vegetables, bones and meat by straining pot through a colander to end up with your broth.
Put broth in fridge to cool. You'll notice the gelatine and fat will solidify on top. Scrap it off and toss away.
Notes
Broth will last in fridge for approx 4 days. I chose to freeze mine in 2 cup measures in ziploc freezer bags. When making soups, casseroles and stews use a 1:1 ratio of stock to water. I figure 2 cups suits most recipes well.