Mineral Rich Beef Bone Broth

• Meat

  • 1 1/2 lbs Beef neck bones
  • 1 1/2 lbs Beef short ribs on the bone

• Produce

  • 2 Bay leaves
  • 3 Carrots, rough
  • 3 Celery stalks, rough
  • 3 Onions, rough
  • 1 bunch Parsley
  • 4 Shitake mushrooms, dried

• Baking & Spices

  • 10 Peppercorns, black

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar, raw

• Other

  • 4 pounds beef marrow and knuckle bones (grass-fed preferable

Found on jeanetteshealthyliving.com

Description

Ingredients

• 4 pounds beef marrow and knuckle bones (grass-fed preferable)
• 1½ pounds beef short ribs on the bone (grass-fed preferable)
• 1½ pounds beef neck bones (grass-fed preferable)
• ½ cup raw apple cider vinegar
• 3 onions, rough chopped
• 3 carrots, rough chopped
• 3 celery stalks, rough chopped
• 4 dried shitake mushrooms
• 10 black peppercorns
• 2 bay leaves
• 1 bunch parsley, washed well

Directions

• 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.