Recipes for Life

Nourishing a new sense of You

Bone Broth

Ingredients:

  • 3-4 lbs. grass-fed beef marrow bones and/or knuckles. Use Chicken or Turkey for a better application for cold/flu.

  • 1/4 C. apple cider vinegar

  • 4+ quarts water

  • 3 celery stalks

  • 3 carrots, halved

  • 1 onion, quartered

  • 1 bunch fresh parsley

  • 1 t. Thyme

  • 1-2 Bay Leaves

  • a few peppercorns

  • Kosher/Sea Salt to taste

Instructions:

  1. Preheat Oven to 450º

  2. Roast beef bones in your oven, until browned, about 25 minutes, give or take. Turn as needed to brown all sides

  3. Meanwhile, turn on your instant pot to Sautée mode. Add olive oil or ghee. 

  4. Add onion, celery and carrots to the pot. Allow to cook, while bones finish in oven.

  5. Place bones in the pot

  6. Add water and cover with more if needed.

  7. Add other vegetables if using them (root veg, garlic, ginger, parsley, etc.)

  8. Add the thyme, bay leaf, peppercorns.

  9. Place lid on Instant Pot and cook on high pressure for 4 hours

  10. Allow to release pressure naturally

  11. Let the broth cool and strain it.

  12. Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or