You'll get three bags of mixed bones (marrow, knuckle and ox tail) from our grass-fed and grass-finished beef. Each bag of bones fits in a 6 qt pot nicely.
Nourishing Bone Broth
1 to 2 pounds (or more) of bones from grass-fed and grass-finished beef- Since you’ll be extracting the minerals and drinking them in concentrated form, you want to make sure that the animal was as healthy as possible.
2 chicken feet and 1 neck for extra gelatin (optional)
2 cloves of garlic
2 stalks of celery
2 tablespoons apple cider vinegar
Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste.
You'll also need a large stock pot or slow cooker to cook the broth in and a strainer to remove the pieces when it is done.
When using beef bones for broth making, roast them in the oven at 350-400 degrees for 45 min-1 hr or until brown to enhance the flavor. Place the bones in a large stock pot (I use a 5 gallon pot) or a slow cooker. Pour water over the bones and add the vinegar. The acid helps make the nutrients in the bones more available.
Rough chop and add the vegetables to the pot. Add any salt, pepper, spices, or herbs, if using.
Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer for 24 to 48 hours. When I'm using my slow cooker I start it off on high and reduce to low heat once it starts to boil.
Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.