Make Your Own Bone Broth

Bone broth is one of the most healthful and (potentially) delicious drinks you can add to your recipe arsenal.  For me it is primarily a drink but it is also obviously a versatile building block which you can use to create wonderful soups, sauces, even vinaigrettes.  There is a wealth of web information on how to make a bone broth, and I built my go-to recipe on a mash up of recipes found on Nourishing Traditions (book) by Sally Fallo.  I like my broth strong and dark, peppery and tart, and with some vegetable and spice undertones.  Here’s my recipe:


4 lbs assorted beef bones preferably from grass fed beef (marrow and knuckle bones yield an especially rich and collagenous, healthy broth)

1 cup apple cider vinegar (use a brand with the mother such as Bragg’s)

1 onion, quartered

4 tbsp tomato paste

1 head garlic

2 inches fresh peeled ginger

1 fennel bulb

Small knob of fresh turmeric (1 to 2 inches)

1 Tbsp black peppercorns

Here’s what you do:

Paint your bones with tomato paste, toss your onion and garlic with olive oil and throw onto a cookie sheet and into a 425 degree oven.  Roast for 30 minutes.

Remove from oven and place garlic, onion and bones into a slow cooker.  When cooled, fill with filtered water and apple cider vinegar.  Let sit for 1 hour.  Quarter fennel and add to slow cooker with celery and carrot and black pepper.  Cook on low for 48-72 hours.  Strain broth, pressing on solids, and add freshly grated turmeric to taste (I like 1 Tbsp) and a pinch of salt and ground pepper.  Heat and enjoy!


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