Recipe: Beef Broth or Stock

Ingredients:

• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 medium onion, roughly chopped
• 3-4 garlic cloves, roughly chopped
• 1kg Grass Fed Beef Stock Bones
• 1kg Grass Fed Brisket Bones
• 2 bay leaves
• 2 tbsp of apple cider vinegar
• 2L of filtered water

Method:

• Place the vegetables and bay leaves in the bottom of a slow cooker and place bones on top.
• Drizzle apple cider vinegar on bones and add 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, ice-cube trays or your preferred container.  Store some in fridge for drinking within 4 days and freeze the rest.
• You can just use stock bones if you prefer but I like to mix the two for a really good gelatinous broth.