1-2kg of grass-fed beef soup bones
1 Yellow Onion
1 head of Garlic
3 heaped tbsp of Rosemary
4 Bay Leaves
2 tbsp Apple Cider Vinegar
3-4 litres of filtered water
Salt and Pepper to taste
Instructions
Chop the onion, garlic and rosemary and place in the slow cooker.
Add the bay leaves, salt and pepper.
Follow this by the bones and fill the slow cooker to submerge the bones. Add the Apple Cider Vinegar.
Allow the bone broth to simmer on low heat for 24 hours. This time is necessary in order to completely leech the bones of the gelatin and nutrients and it’ll leave you with soft bones that may even crumble.
Allow to cool before refrigerating or freezing. Once it has chilled in the fridge, you’ll be able to skim the fat from the top. Save this for later use in cooking and frying.
Source: TheUrbanEcoLife
1 Yellow Onion
1 head of Garlic
3 heaped tbsp of Rosemary
4 Bay Leaves
2 tbsp Apple Cider Vinegar
3-4 litres of filtered water
Salt and Pepper to taste
Instructions
Chop the onion, garlic and rosemary and place in the slow cooker.
Add the bay leaves, salt and pepper.
Follow this by the bones and fill the slow cooker to submerge the bones. Add the Apple Cider Vinegar.
Allow the bone broth to simmer on low heat for 24 hours. This time is necessary in order to completely leech the bones of the gelatin and nutrients and it’ll leave you with soft bones that may even crumble.
Allow to cool before refrigerating or freezing. Once it has chilled in the fridge, you’ll be able to skim the fat from the top. Save this for later use in cooking and frying.
Source: TheUrbanEcoLife