Mineral Rich Beef Bone Broth

I simmered my broth for 14 hours, which yielded about 10 cups of broth; the longer the simmer, the more concentrated the broth will be. This broth can be enjoyed as is, or used in soups and sauces. It can be diluted if desired for soups.

Course Soup

Prep Time 10 minutes

Cook Time 12 hours

Total Time 12 hours 10 minutes

Servings 10 cups

Calories 27 kcal

Ingredients

4 pounds beef marrow and knuckle bones grass-fed preferable
1 1/2 pounds beef short ribs on the bone grass-fed preferable
1 1/2 pounds beef neck bones grass-fed preferable
1/2 cup raw apple cider vinegar
3 onions rough chopped
3 carrots rough chopped
3 celery stalks rough chopped
4 dried shitake mushrooms
10 black peppercorns
2 bay leaves
1 bunch parsley washed well

Instructions

Preheat oven to 400 degrees.
Place marrow bones and knuckle bones in a large stockpot with vinegar and add water to cover the bones. Let sit for an hour.
Place short ribs and neck bones in a roasting pan and roast for 45 minutes to an hour until nicely browned. Add to pot, along with onions, carrots, celery, shitake mushrooms, peppercorns and bay leaves. Add some water to roasting pan, scrape up any browned bits and add to the pot. Add more water if necessary to cover all the bones. Bring to a boil, then reduce heat to low and simmer for at least 12 hours, skimming surface to remove any scum floating on top.
Add parsley and simmer another 10-15 minutes. Let cool, then strain broth. Reserve the short rib meat and marrow for later use.
Refrigerate broth. Remove any solidified fat on top.

Recipe Notes

Make this in a slow cooker if you have one. Adapted from Weston A. Price.

Nutrition Facts

Mineral Rich Beef Bone Broth

Amount Per Serving

Calories 27 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 24mg1%

Potassium 153mg4%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 3g3%

Protein 1g2%

Vitamin A 3111IU62%

Vitamin C 4mg5%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.