From the Heal Your Gut Cookbook, Boynton & Brackett
- 3-4 pounds beef marrow and knuckle bones
- 2 pounds meaty bones such as short ribs
- ½ cup raw apple cider vinegar
- 4 quarts filtered water
- 3 celery stalks, halved
- 3 carrots, halved
- 3 onions, quartered
- Handful of fresh parsley
- Sea salt
According to Dr. Mercola's website, you can also make broth in the slow cooker: "You will need to first bring the
broth to a boil in a pot on your stove, then skim the scum off the top.
Pay careful attention to this stage, as once the broth begins to boil
the scum is rolled right back into the broth. The scum are the
impurities that you want to remove. You can then transfer the broth to
your slow cooker and turn it on to low heat for 24 to 72 hours."
- Place bones in a pot or a crockpot, add apple cider vinegar and
water, and let the mixture sit for 1 hour so the vinegar can leach the
mineral out of the bones.
- Add more water if needed to cover the bones.
- Add the vegetables bring to a boil and skim the scum from the top and discard.
- Reduce to a low simmer, cover, and cook for 24-72 hours (if you're
not comfortable leaving the pot to simmer overnight, turn off the heat
and let it sit overnight, then turn it back on and let simmer all day
the next day)
- During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.
- Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
- Add sea salt to taste and drink the broth as is or store in fridge
up to 5 to 7 days or freezer up to 6 months for use in soups or stews.