Ingre­di­ents

• 3–4 pounds of var­ied beef bones (be sure to use bone marrow)
• 1 gal­lon of fil­tered water (you may not use all of it)
• 2 onion, 5 cloves of gar­lic, 1 car­rot, 1 green pep­per, 1 red pep­per, 2 cel­ery stalks OR Veg­gie scraps (when I am slic­ing veg­gies like pep­pers, gar­lic, onions, car­rots, and cel­ery for other recipes, I add the unused parts like the ends to a freezer bag to save just for stock).
• 1/2 white vine­gar (I used apple cider before and did not like the taste of smell)
• 1 tbs of thyme
• 1 tsp of cumin
• 1 tsp of black pepper
• 1 bay leaf
• sea salt (for when broth is done)

Instruc­tions

1. Brown meaty bones in a roast­ing pan.
2. While meaty bones are brown­ing, place every­thing BUT the spices in a pot and cover with cold water. Add vine­gar and stir once. Let sit for at least 60 min­utes (I let it sit for 90).
3. Add browned meaty bones to pot and stir.
4. Dis­card fatty drip­ping from roast­ing pan and add 1 cup cold water. Place roast­ing pan on the stove and scrape all the good­ness off the bot­tom. Bring water to a boil.
5. Pour all of this into the pot and bring pot to a rag­ing boil.
6. Skim the bub­bles that form from the top and then reduce to a simmer.
7. Add all sea­son­ings except salt.
8. Let cook for at least 24 hours (we do a multi-day cook­ing method turn­ing the pot off at night and then bring­ing to a boil again in the morn­ing and then simmering).
9. Ladle broth into large bowl of sev­eral mason jars and cover loosely until it cools slightly. Put in Fridge and let cool thor­oughly. Skim fat off top and dis­card or save.
10. Store in mason jars or BPA-Free freezer bags, or ice trays.

http://www.aweightogo.com/bone-broth-brewing/

Kristina Daniele Cre­ative Com­mons License