Mineral-Rich Bone Broth (Beef & Garlic)
0 - Paleo, Beef, Sides
Ingredients
4 quarts of filtered water
1.5- 2 lbs of beef knuckle bones or marrow bones (or any other kinds of bones – especially oxtail, which lends added gelatin and a delicious flavor). Chicken necks are inexpensive and also work great.
the cloves from 1 whole head of fresh garlic, peeled & smashed
2 Tbsp apple cider vinegar (organic, unfiltered- I likeBragg’s brand)
1Tsp unrefined sea salt - or more/less to taste (I like Real Salt)
Directions
If you choose, you may brown or roast the bones/meaty bones first in a separate pan/pot if using a crockpot, but this isn’t a necessary step. I don’t normally do it because I don’t find it enhances the flavor – and it saves dishes. You can choose to brown them in bacon fat or coconut oil before putting them into the water in the next step.
Place all ingredients in a 6 quart crockpot and set the heat to HIGH.
Bring the stock to a boil, then reduce the heat setting to LOW.
Allow the stock to cook for a minimim of 8 hours and up to 24 hours. The longer it cooks, the better!
Turn off the crockpot and allow the stock to cool.
Strain the stock through a fine mesh metal strainer and throw away what you skim off.
Place the cooled stock into glass jars for storage in the fridge (for up to a few days) or pour into freezer-safe containers for later use. (You can freeze it in ice cube trays and defrost a few at a time!)