Name: Shari's Bone Broth
Prep time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 2 pounds grasfed bone marrow bones; 2 pounds grassfed beef shank or oxtail; 2 pounds grassfed beef knucklebones or neck bones, or a combination of both (or add 1 more pound beef shank or oxtail); 2 tablespoons extra-virgin olive oil; ¼ cup apple cider vinegar; 3 carrots, washed and coarsely chopped (leave peel on); 3 celery stalks, coarsely chopped; 2 onions, halved and peeled; 1 head garlic, excess skins removed, top chopped off to expose the cloves; 1/2 cup of coarsely chopped ginger; 1/2 cup of fresh turmeric; 2 bay leaves; 1 bunch fresh flat-leaf parsley; ½ bunch fresh thyme; ¼ ounce dried shiitake mushrooms; 1 tablespoon black peppercorn; *always source organic when possible

Shari's Bone Broth

Servings

Prep Time

45 minutes

Cook Time

6 minutes

Bone broth a mineral-rich infusion made by boiling bones, meat, herbs and spice. It is an excellent way to increase your collagen intake and should be a staple of every diet. Many make the bone broth in a slow cooker or crockpot, but I find that I just can't make enough, so I opt for a really large pot on the stove. Many "broth-ers" also use oxtail in addition to the beef bones. If you can source them, go for it.

Ingredients

2 pounds grasfed bone marrow bones
2 pounds grassfed beef shank or oxtail
2 pounds grassfed beef knucklebones or neck bones, or a combination of both (or add 1 more pound beef shank or oxtail)
2 tablespoons extra-virgin olive oil
¼ cup apple cider vinegar
3 carrots, washed and coarsely chopped (leave peel on)
3 celery stalks, coarsely chopped
2 onions, halved and peeled
1 head garlic, excess skins removed, top chopped off to expose the cloves
1/2 cup of coarsely chopped ginger
1/2 cup of fresh turmeric
2 bay leaves
1 bunch fresh flat-leaf parsley
½ bunch fresh thyme
¼ ounce dried shiitake mushrooms
1 tablespoon black peppercorn
*always source organic when possible

Directions

Heat oven to 350 degrees. Place meat and bones in a roasting pan or on a large rimmed baking sheet. Drizzle with olive oil, turning to coat.Roast until browned, 30 to 35 minutes. They don’t need to cook all the way through but to just develop some color.
Put roasted meat and bones in a 12-quart stockpot and add vinegar and enough cold water to cover by 3 inches (about 6 quarts). Bring to a boil, then reduce to a low simmer, uncovered, for 2 to 3 hours. While simmering, occasionally skim fat and foam from the top using a ladle.
Add all the remaining ingredients. Continue to simmer, uncovered, for a minimum of 3 hours. If using knucklebones, simmer overnight, 9 to 15 hours, so the knucklebones have sufficient time to break down.
Remove meat and bones with a slotted spoon or tongs; reserve meat for another use (such as soup). Pour broth through a fine-mesh strainer into a large heatproof bowl. Once broth has cooled, store in the refrigerator in an airtight container.