Making Your Own Bone Broth


Serves: 8 

  • 1 teaspoon whole black peppercorns

  • 2 bay leaves

  • cold water to cover

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon Himalayan pink salt

  • Method
    Prep: 25min  Cook: 8hr 25min 

    1. Preheat oven to 200 C / Gas 6. Line a baking tray with foil; spread beef bones out on prepared baking tray.

    2. Roast bones in the preheated oven until browned, 25 to 30 minutes.

    3. Place carrots, celery, onion, garlic, peppercorns and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and salt.

    4. Cook on Low for 8 hours. Pour broth through a fine sieve into a bowl and discard peppercorns and bay leaves, you add can add back in the other softened veggies if you want a thicker soup .

    Great for gut health and healing the digestive tract.