I love to make beef bone broth in the dead of the winter. Beef bone broth is such a great comfort food and the base for soups and gravies!
For those following the GAPS Intro, bone broths are a staple, so you need to have a lot on hand.
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Using the bones and meat of grassfed animals is also important. The bones of cows that are raised on pasture have better nutrition than the bones of conventional cows raised in confinement lots.
It’s good to use a variety of beef bones for the broth, such as marrow bones, knuckle bones and some meat. I like to use a pound of oxtail, because it has both meat and cartilage.
The best place to source grassfed beef/bones is through your local Weston Price chapter. The chapter leader will be able to direct you to the most local farms in your area that raise their animals on pasture.
There may also be a buying club that you can join where you can purchase meat and other pasture raised products. If there is no local chapter close enough to you, you can source good, grassfed bones through some online stores.Print
2 pounds beef marrow bones and a knuckle bone, preferably grassfed
2 pounds beef meaty bones (I used oxtail), preferably grassfed
3–4 whole carrots, unpeeled and whole
3–4 stalks celery, whole
1 onion, unpeeled, cut in half or whole
4 heads of garlic unpeeled (optional)
2 bay leaves (where to buy herbs and spices)
1/2 teaspoon black peppercorns
1/4 cup apple cider vinegar (less if you hate the taste of vinegar like I do) Organic Raw Apple Cider Vinegar Unfiltered – 16 oz – Liquid
Bunch of fresh parsley
If you prefer to buy bone broth: