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  • Toni Pakula



Beef bones (marrow bones, oxtail, knuckles, or a mix) 2 carrots, roughly chopped

2 celery stalks, roughly chopped

Fennel, roughly chopped

Leek roughly chopped

1 sweet potato, roughly chopped

1 onion, Diced

3 cloves garlic, smashed

2 tablespoons apple cider vinegar

Bay leaves, Thyme, Rosemary, Marjoram Sage

1 teaspoon black peppercorns

1 teaspoon Himalayan salt

12-16 cups water


Place the beef bones in a slow cooker or large ceramic pot and brown for 10-15 minutes

Add the carrots, sweet potatoe, celery, fennel, onion, leek, and garlic.

Pour in enough water to cover the bones and vegetables. Add the apple cider vinegar and let sit for 30 minutes.

Add herbs, salt and black peppercorns.

Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the surface.

Simmer for 24-48 hours, adding water as necessary to keep the bones submerged.

Strain the broth discarding the solids and refrigerate

You can drink this broth as a replacement to one of your daily beverages - or you can use it to add depth and flavour to a meaty stew or soup.

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