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Recipe: Beef Broth or Stock

Ingredients:

  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 medium onion, roughly chopped
  • 7 garlic cloves, roughly chopped
  • 1.5 kg of Grass Fed Beef Bones
  • 2 bay leaves
  • Sea salt
  • 2 tbsp of apple cider vinegar
  • Water

Method:

  • Place the vegetables in the bottom of a slow cooker and place bones on top.
  • Add bay leaves, sprinkle with salt, drizzle apple cider vinegar on bones and add enough water to cover everything.
    Cook on low for 24-48 hours.
  • Ensure broth stays at a very low simmer so lift the lid of the slow cooker once in a while to reduce heat if necessary and add more water if its reducing too much.
  • When ready, strain broth and discard solids.
  • Allow to cool and pour in to jars or your preferred container. Store some in fridge for drinking within 4 days and freeze the rest.

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