A nutrient-dense, collagen-rich elixir, homemade Paleo bone broth is great for drinking on its own or as a foundation for a variety of recipes. In this recipe, fresh vegetables are combined with beef bones to create a flavorful and filling broth.
Ingredients: 4 pounds of beef bones. 2 carrots, chopped. 2 celery stalks, chopped. 1 onion, chopped. 4 cloves of garlic, minced. 2 bay leaves. 1 tablespoon apple cider vinegar. 10 cups of water. Salt and pepper to taste.
Instructions: Set the oven temperature to 450F 232C. The beef bones should be nicely browned after 30 minutes of baking in the oven, so place them on a baking sheet. Roasted bones, carrots, celery, onion, garlic, bay leaves, and apple cider vinegar should all be combined in a big pot. Add the water and season with the pepper and salt. Over high heat, bring the mixture to a boil. Then, lower the heat to a simmer and leave it partially covered for at least 12 hours, but preferably up to 24. When simmering, skim off any impurities that come to the surface. Once the broth has simmered, pour it into a clean container by straining it through cheesecloth or a fine-mesh sieve. Let the broth cool, then store it in the refrigerator. A layer of fat will form on top as it cools; you can choose to remove this fat. You can use your Paleo bone broth as a filling soup base or as a stand-alone, health-promoting beverage. Have fun!
Prep Time: 30 minutes
Cook Time: 720 minutes
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