The Ultimate Bone Broth Recipe Recipe by Deanna Dorman

• Gluten free
• Paleo

• Meat

  • 4 lbs Beef bones

• Produce

  • 3 Bay leaves
  • 1 1/2 cups Carrots
  • 6 cloves Garlic
  • 1 1/2 cups Leeks
  • 1 Onion, medium
  • 3 sprigs Rosemary, Fresh

• Baking & Spices

  • 1 tsp Peppercorns, black

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Liquids

  • 12 cups Water

Found on blog.paleohacks.com

Description

Ingredients

• 4 lbs beef bones
• 12 cups water
• 2 T apple cider vinegar
• 1 medium onion, roughly diced
• 1 1/2 cups chopped carrots
• 1 1/2 cups chopped leeks
• 3 bay leaves
• 3-5 sprigs fresh rosemary
• 6 cloves garlic
• 1 t black peppercorns

Directions

• Preheat oven to 450 °F and line a baking sheet with aluminum foil. Place the bones on the baking sheet and roast for 40 minutes, flipping halfway through.
• Once the bones are cooked place bones in a large stockpot and cover with water. Add the vinegar and allow to sit at room temperature for about 30 minutes.
• Roughly chop the vegetables and add to the stockpot. Bring to a rolling boil and then lower to a simmer.
• For the first 2-3 hours, skim any foamy layer that develops on the top and discard.
• For beef bone broth, simmer for 48 hours, for chicken bone broth, simmer for 24 hours, for fish broth, simmer for 8 hours.
• Allow to cool slightly and strain. Transfer the broth to an airtight container and refrigerate for 4-6 hours or overnight. This will allow the fat to rise to the top and solidify.
• Scrape the fat off the top with a spoon. This will leave you with a gelatinous bone broth when cold.
• Store in an airtight mason jar or freeze until ready to use. When ready to use, slowly warm the broth over a low heat to bring it back to a liquid consistency.