The Ultimate Bone Broth Recipe
Image courtesy of paleohacks.com
This bone recipe comes from paleohacks.com and although not quite a caveman feast like the recipe from Hemsley and Hemsley, it’s very tasty nonetheless.
When it comes to Paleo recipes we were keen to see if Paleo Hacks had anything on bone broth and sure enough they did not disappoint.
- 4 lbs beef bones
- 12 cups water
- 2 T apple cider vinegar
- 1 medium onion, roughly diced
- 1 1/2 cups chopped carrots
- 1 1/2 cups chopped leeks
- 3 bay leaves
- 3-5 sprigs fresh rosemary
- 6 cloves garlic
- 1 t black peppercorns
Preheat oven to 450 °F and line a baking sheet with aluminum foil. Place the bones on the baking sheet and roast for 40 minutes, flipping halfway through.
Once the bones are cooked place bones in a large stockpot and cover with water. Add the vinegar and allow to sit at room temperature for about 30 minutes.
Roughly chop the vegetables and add to the stockpot. Bring to a rolling boil and then lower to a simmer.
For the first 2-3 hours, skim any foamy layer that develops on the top and discard. For beef bone broth, simmer for 48 hours, for chicken bone broth, simmer for 24 hours, for fish broth, simmer for 8 hours.
Allow to cool slightly and strain. Transfer the broth to an airtight container and refrigerate for 4-6 hours or overnight.
This will allow the fat to rise to the top and solidify. Scrape the fat off the top with a spoon. This will leave you with a gelatinous bone broth when cold.
Store in an airtight mason jar or freeze until ready to use. When ready to use, slowly warm the broth over a low heat to bring it back to a liquid consistency.
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