The Amino acids glycine, proline, and arginine in bone broth all have anti-inflammatory effects, which is great for anyone with an auto-immune disease or digestive challenges.

 

 

 

 

 

 

Ingredients

• 1 ½ -3 pounds beef marrow and knuckle bones
• 2 pounds meaty bones such as short ribs (you can also substitute buffalo, veal, lamb, goat, etc.)
• ½ cup raw apple cider vinegar
• 4 -6 quarts filtered water
• 3 celery stalks, halved
• 3 carrots, halved
• 2-3 onions, quartered
• 3-4 garlic cloves, peeled
• Handful of fresh parsley
• 1 tbsp. whole peppercorns
• 3-4 sprigs fresh thyme

Directions

Bring bones and water to a boil in an 8 quart pot.  Skim off foam/scum that rises to the top and discard.  Add the vegetables and peppercorns.  Bring back up to a boil, then lower flame and simmer 6-18 hours, covered.  The longer you cook the stock the more concentrated it becomes. Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth, discard bones and vegetables.  Place liquid into the refrigerator and fat will congeal overnight.  The following day skim off fat.  Pour stock into freezer-safe containers, but do NOT fill to the top.  Stock expands as it freezes.  You can  store in fridge up to 5 to 7 days  and freeze stock for up to 3 months.