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.
4poundsbeef marrow and knuckle bonesgrass-fed preferable
1 1/2poundsbeef short ribs on the bonegrass-fed preferable
1 1/2poundsbeef neck bonesgrass-fed preferable
1/2cupraw apple cider vinegar
3celery stalksrough chopped
4dried shitake mushrooms
1bunch parsleywashed well
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.
Make this in a slow cooker if you have one. Adapted from Weston A. Price.
Mineral Rich Beef Bone Broth
Amount Per Serving
Calories 27Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 3111IU62%
Vitamin C 4mg5%
* Percent Daily Values are based on a 2000 calorie diet.