Makes approx. 4 quarts of broth
- 2 organic carrots, chopped into approx. ¼ – ½” rounds
- 2 organic celery stalks, chopped approx. ¼ – ½” thick
- 1 medium organic onion, chopped
- 4 organic garlic cloves, peeled and smashed
- Roo Nutrition Bones (beef or chicken – approx. 3-4lbs)
- 2 organic bay leaves
- sea salt
- 2 tbsp Bragg’s organic apple cider vinegar
- filtered water
- Dump the vegetables in the bottom of a 6-quart slow cooker or large soup pot. Place the bones in next. Tuck in the bay leaves and sprinkle a few pinches of salt and drizzle the vinegar over the bones. Add enough filtered water to cover everything completely.
- Program the slow cooker to cook on low for 18-20 hours (you may have to set it for 10 hours and then come back and turn it back on…) or if cooking over the stove top, set the burner to low/simmer for same amount of time.
- When it’s ready, skim off the top layer of “foam” and pour the broth through a strainer, and discard the solids.
- You can ladle out some to drink now and/or store the remaining broth in a (or a few) large glass container(s) for later.
- The broth will keep in the fridge for a few days and in the freezer for several months.
- When you’re ready to drink it after it’s been in the fridge, simply scoop it out of its storage container (it will be the consistency of jello – that’s a wonderful thing!) and place into a pot over medium low heat and bring to a simmer. Season further with more sea salt and turmeric, cayenne, cumin and any dried herbs you’d like.
Tip: I chose to turn mine into a meal vs just a broth to drink… Here’s what I do…
- Make your broth (see above…)
At about the last hour of the broth cooking, go ahead and make the following ingredients to go WITH the broth once it is finished… Ultimately, it will all be combined…
- 1 tbsp ghee butter
- 1 tbsp organic extra virgin olive oil
- 1lb organic shiitake or baby portobello mushrooms
- 4-5 sprigs of fresh organic thyme
- 1 tsp ground cumin
- 1/8 tsp ground turmeric
- 1/8 tsp cayenne pepper
- ½ tsp dried oregano
- sea salt and black pepper, to taste
- 2lbs grass fed ground beef or organic, free range ground chicken
- 10 organic vine ripe tomatoes, quartered
- Place the ghee and olive oil in a large nonstick or cast iron skillet and let melt/combine on medium heat.
- Pour in the mushrooms and stir in with fresh thyme and all spices, plus a good pinch of sea salt and black pepper.
- Once the mushrooms are sautéed, remove them with a slotted spoon so you don’t take the leftover oil with you, and set them aside.
- Then, add the ground beef/chicken to the same skillet and cook through, on medium heat. Sprinkle with another pinch of sea salt and black pepper.
- Once the beef/chicken is cooked through, remove it from the pan using a slotted spoon and pour out the remaining oil/liquid. Set the beef/chicken aside.
- Then, add the tomatoes and sprinkle with a little more sea salt. Bring the tomatoes to a simmer over medium heat and let simmer for 8-10 minutes, until completely softened and cooked down.
- Once the tomatoes are finished, using an immersion blender or a canister blender, “roughly” puree the tomatoes (I prefer it a bit chunky, but you can make it as smooth as you’d like…)
- Take that puree and add the ground beef/chicken and mushrooms to it, and ladle in approx. ½ of the bone broth from the crock pot.
- Be sure to taste and season further, if needed.
- Serve in big bowls with a crusty piece of good sourdough bread!