* no onions, leeks or garlic
2 lbs beef marrow bones, thawed, grassfed preferable
3 large carrots, unpeeled
1/2 medium celery root (not stalks)
combination of fresh “antibacterial” herbs: few sprigs of each – rosemary, oregano & thyme
2 bay leaves
1 Tb apple cider vinegar, unpasteurized
¼ – ½ tsp himalayan pink or grey celtic salt
Water to desired dilution
How to prepare:
- Preheat oven to 425 degrees F
- Wash and chop veggies into large pieces – large enough that they won’t turn to mush.
- Place your bones onto a baking sheet and place into the oven. Cook for 30 minutes.
- Tie your herb sprigs into a bundle with cooking-safe string.
- Once your bones have roasted, pull them out of the oven and put them directly into a slow cooker. Add the veggies and the herb bundle into the cooker with the bones.
- Fill a 6-quart slow cooker with fresh water up to about ¾ inch under the rim. Add the bay leaves, ACV and salt.
- Cook in your pot on low; you should have a gentle, rolling boil after an hour or so.
- Remove the herbs after about 4 hours, otherwise your broth may look strange from the colors seeping out!
- Remove the veggies once they’re very soft, but not yet mushy.
- Let the bones cook for a total of 12-48 hours. Strain the broth, let cool a bit, and store in glass jars for up to ONE WEEK in your fridge. You can also freeze the broth if you don’t use it right away.
- The appearance of a gel-like substance (natural gelatin) is normal and desired – enjoy the gut-friendly goodness!
Serve and enjoy!
Tip: For a more savory flavor, roast the soup bone first. The broth could also be used to give flavor to a variety of different dishes as well.