Upgraded Bone Broth

• Meat

  • 2 1/2 lbs Beef marrow bones from grass-fed beef, assorted

• Produce

  • 3 Carrots, medium
  • 3 Celery stalks, medium

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Other

  • 1 cup Bulletproof upgraded collagen powder per 4 cups of broth (optional

Found on fitbottomedeats.com

Description

Ingredients

• 3 medium carrots, cut into rough chunks
• 3 medium celery stalks, cut into rough chunks
• 2 1⁄2 pounds assorted beef marrow bones from grass-fed beef
• 1 bouquet garni: your choice of fresh oregano, rosemary, thyme, sage, etc., tied in a bundle with kitchen twine
• 1 to 2 tablespoons apple cider vinegar
• 1 cup Bulletproof Upgraded Collagen Powder per 4 cups of broth (optional)
• Sea salt

Directions

• In a large stockpot, lightly sauté the carrots and celery for a few minutes until translucent. Add the beef bones and bouquet garni and cover with water. Add the vinegar (it helps draw out the nutrients from the bones). Simmer over low heat (do not boil) for anywhere between 8 and 14 hours.
• When your broth is a deep brown color and you are happy with the concentration of flavor, remove the bones and strain the vegetables out. If using collagen powder, add the amount appropriate to the amount of broth and stir until dissolved.
• Add salt to taste, if desired, then store in canning jars in the refrigerator for future use.

Nutrition