It’s Fall y’all.
That means Bone Broth is back in the rotation. I spend beaucoup bucks going down to Belcampo on Third Street, getting my 16 ounce bone broth and spending more than any fancy latté drink at Starbucks. Let’s do it yourself, shall we?
Wait, but why are we drinking Bone Broth??? Besides the obvious deliciousness factor it has going for it, Bone Broth is packed with collagen with protects joints and helps you maintain beautiful and young looking skin, it’s good for gut health which we all could use some help with. It aids in speeding up you metabolism, supports immune function, and helps you detox, etc, etc.
Let’s get started, shall we.
3 pounds Grass Fed Beef Bones
(Oxtails, Knuckles, Shortribs, Neckbones)
When in doubt, ask your butcher
4 Celery Stalks
3 Tablespoons of Apple Cider Vinegar (with the mother)
1 Bay Leaf
12 cups water
Pinches of Garnish Salt for taste
Hot Sauce, I like Cholula
Lay out the bones on a sheet pan and put into a 400 degree preheated oven.
Turn the bones about half way through and continue to cook until the bones are browned and crispy.
Combine roughly chopped vegetables, ACV, Roasted Bones & water into a slow cooker with a lid.
Power on low, and cook for 18-24 hours. Low and slow and see ya tomorrow.