Ingredients - gather the goodness

• 4–5 lbs beef bones
  (mix of marrow bones, knuckle bones, or oxtail is ideal)

• 1 large onion, quartered (no need to peel)

• 1 whole head of garlic, halved crosswise

• 3 large carrots, roughly chopped

• 3 stalks celery, roughly chopped

• 2 tbsp apple cider vinegar (key for mineral extraction)

• 1–2 tbsp olive oil (for roasting)

• 2 tsp sea salt (add more to taste at the end)

• 1 tsp black peppercorns

• 2 bay leaves

• 1 tsp dried thyme or 2–3 fresh sprigs

• Optional add-ins (choose 1–2):

  • 1 tsp turmeric (+ pinch of black pepper)

  • 1 tsp ginger slices

  • 1 small piece kombu (for minerals, remove after 1 hour)

🧂 Step 4: Strain & store

1. Remove large bones and veggies.

2. Strain broth through a fine mesh sieve.

3. Cool completely.

4. Refrigerate — it should gel within 8–12 hours.

✨ How to use it

• Sip warm with a pinch of sea salt

• Use as the base for soups, stews, or rice

• Great during gut resets, illness recovery, or fasting days

🌿 Gut-support benefits

• Gelatin & collagen → gut lining support

• Glycine & proline → tissue repair

• Minerals → electrolyte balance

• Garlic & herbs → antimicrobial + anti-inflammatory

🧊 Storage

• Fridge: 5–7 days

• Freezer: up to 6 months (freeze in silicone cubes or jars)

• Pressure Can: up to 2 years (want to learn more about how to can your bone broth go HERE

🔥 Step 1: Roast for flavor (don’t skip)

1. Preheat oven to 425°F (220°C).

2. Place bones, onion, garlic, carrots, and celery on a roasting pan.

3. Drizzle with olive oil and roast 35–45 minutes, turning once, until deeply browned and fragrant.

🍲 Step 2: Simmer low & slow

1. Transfer everything to a large stockpot or slow cooker.

2. Add apple cider vinegar and enough cold filtered water to cover bones by ~2 inches.

3. Let sit 30 minutes (this helps pull minerals from the bones).

4. Bring just to a gentle simmer (do NOT boil).

5. Skim any foam from the top in the first 30 minutes.

⏳ Step 3: Long simmer = magic

• Stovetop: Simmer uncovered on very low heat 18–24 hours

• Slow cooker: Low for 18–24 hours

• Instant Pot: High pressure 3–4 hours, natural release

Add salt only in the last hour so it doesn’t concentrate too much.

💖WhyI LOVE this: This process takes some time, but it makes a big batch and is soooo good for your and your family. I love knowing I am creating something nourishing for my family.