Grassfed Beef Bone Broth

Grassfed Beef Bone Broth
4 lbs Beef bones
grass-fed, preferably a mixture of meaty bones and knuckles
1 large Carrot
cut into large pieces
1 Yellow onion
peeled and cut into large pieces
1 stalk Celery
cut into large pieces
2 Tbs Apple cider vinegar
Black peppercorns
a few (omit if on cancer treatment)
1 gal Water
1/2 bunch Parsley
3 sprigs Thyme
chop to serve
Sea salt and pepper
to taste (omit pepper if on cancer treatment)
Bone broth is highly nourishing and can add nutrients to your diet such as calcium, magnesium and phosphorous. It supports the immune system, blood, joints, digestive tract, skin, muscles and lungs. A classic remedy for colds and flus. Be sure to source the highest quality ingredients available.
Preheat oven to 400F. Place bones on heavy-duty baking sheet or roasting pan. Roast until brown, about 25 minutes.
Turn bones over and add carrot, onion and celery to roasting pan. Roast for another 25 minutes.
Place bones, vegetables, vinegar, peppercorns (if desired) into a large pot. Cover with 1 gallon of water. Bring to a boil, then reduce heat to simmer.
Periodically remove scum from surface. Simmer for 6 hours or more, adding parsley and thyme during last hour of cooking. Check level of liquid from time to time, adding more water if it drops below the level of bones.
Strain and skim fat. Allow to cool before covering. Store in refrigerator for up to 1 week, or freeze for up to 2 months.
Serve with chopped scallions. Salt and pepper to taste.
source: Adapted from The Art of Simple Food, Alice Waters
Yield: Approx. 4 quarts broth
For convenience, add to slow cooker after roasting in the oven and cook for low for 24-48 hours.