Hearty Bone Broth


Prep time: 5-8 hours


3 lbs beef or lamb bones

2 tbsp apple cider vinegar

2 bay leaves

4 cardamom pods, whole

2 carrots, medium sized

2 celery stalks

2 onions, medium

Small piece of ginger with skin, about 2 inches

2 cloves of fresh garlic, with skin

10 cups of water

Salt and pepper to taste


  1. Pre-heat oven to 400 F. Lightly salt and then roast the meat bones on a baking sheet for a total of 60 minutes. Flip them over after 30 minutes. Once roasted, add black pepper.

  2. Roughtly chop all the veggies and place in a large stock pot or slow cooker. As soon as bones are roasted, add them to the pot.

  3. Add apple cider vinegar to the pot. This will NOT give broth a vinegar-y taste. ‘

  4. Fill pot completely with water, leaving an inch of space on the top.

  5. Cook broth for 4 hours on high if using the stovetop, or 8 hours in a slow cooker.

  6. Once a film of gelatin has formed on top, your broth is done!

  7. Filter the broth out of the pot using a strainger into a large glass bowl for storage. Discard the bones and vegetable remnants - this is NOT a soup to be eaten but a broth to be sipped!

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