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Bone Broth

recipe modified from Mineral-Rich Bone Broth by Diane Sanfillipo, Practical Paleo pg 234

Prep time 5 minutes

Cooking time 12 hours


  • 16 cups water

  • 1 1/2 lbs grass-fed beef marrow and/or meaty bones

  • 2 TBSP apple cider vinegar

  • 2 tsp sea salt


  1. Place all ingredients into large 6 quart soup pot and set to high heat. Bring to a boil, and reduce the heat low enough to maintain a steady simmer for up to 12 hours.

  2. Once cooking time has been reached, remove from heat and allow to cool. Strain broth mixture through fine mesh strainer or cheese cloth and remove 8 cups to be used in Beef Broth Stew above.

  3. Store leftover bone broth in glass mason jars in the refrigerator for use within 1 week or in the freezer, insuring there is at least 1 inch of space to allow for expansion of the liquid

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