Bone broth has always been considered a superfood, after all it is used across many different cultures as a base for healing dishes. Unlike stock that you buy from the supermarket, homemade bone broth is packed with nutrients and is particularly dense in valuable minerals. Adding apple cider vinegar to the cooking water creates an acidic environment which leaches the minerals from the bones as it cooks. Thanks to this, bone broth is one of the most bioavailable sources of nutrition we have. Half a cup of bone broth per day will significantly boost your nutrient intake. You can add turmeric and caraway for extra digestive and anti-inflammatory support

Ingredients

2 carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
6 cloves garlic, crushed
3 kg organic or grass fed beef bones, or chicken frames
2 bay leaves
2 tsp Himalayan salt
Cracked pepper
2 tbsp apple cider vinegar
3-4 lt of filtered water

Method

Put the vegetables in the bottom of a large slow cooker. Add the beef bones or chicken frames on top.

Place the bay leaves into the slow cooker, add Himalayan salt, pepper, apple cider vinegar.

Add enough water to completely cover the bones.

Slow cook for 3-4 hours (or longer if you have the time).

Once done, strain the bones and vegetables from the liquid.

Pour liquid into a bowl and keep in fridge until a solid top layer of fat is formed. Scrape of the top fat layer.

Store the liquid broth into glass jars and keep in fridge.

The broth will keep in the fridge for a few days and in the freezer for several months.

You can also sit down to a glass of warm broth and enjoy fabulous digestive and overall body health.
Please note that depending on how long it has been cooked for the liquid may take the form of jelly so you will need to warm it in a saucepan if having a glass.

Makes: 3.5-4 litres