Beef Bone Broth

Beef bone broth is a nutrient-dense, collagen-rich liquid made by simmering roasted beef bones (marrow, knuckles, necks) with vegetables, water, and apple cider vinegar for 4–24 hours. This slow-cooking process extracts gelatin and minerals, supporting gut, joint, and skin health. It can be frozen for up to 12 months 

Key Components & Tips:

• Bones: Use a mix of marrow bones and meaty bones (oxtail, short ribs, knuckle bones) for flavor and collagen.
• Roasting: Roast bones at 400F – 450F (200C–230C) for 30–45 minutes to enhance flavor.
• Vinegar: Adding 1–4 tablespoons of apple cider vinegar helps extract nutrients from the bones.

• Vegetables/Herbs: Add onions, celery, garlic, carrots, and herbs like bay leaves and thyme for depth.
• Cooking Time: Simmer on low in a slow cooker or stockpot for 12–24 hours.
• Straining/Storage: Strain the broth and discard solids. Refrigerate to remove the top layer of fat, then store in the fridge for 5 days or freeze

Nutritional Benefits:

• Collagen & Gelatin: Promotes gut health and joint repair.
• Amino Acids: Rich in glycine, proline, and glutamine.
• Minerals: Provides calcium, magnesium, phosphorus, and potassium