Saturday, March 2, 2013

Bone broth

Bone Broth


  • Soup bones, with marrow (grass-fed beef tastes best)
  • A pot with water to cook the bones in
  • 1 small carrot, and 1 small celery (for flavour), optional
  • Salt
  • Optional: some chopped parsley or chives for garnish


  • Put soup bones, (optionally: carrot and celery stalk), into a pot 
  • Cover with cold water
  • Cook on high heat until the water boils, then let it simmer at low to medium heat for about 45-60 minutes
  • Add enough salt, so that it tastes nice and salty (discard the cooked out vegetables to the compost)
  • Make sure the bone marrow goes into the broth before discarding the bones into the garden
  • Optional: sprinkle some freshly chopped parsley or chives on top
  • The soup is now ready to drink
  • Any leftover will keep in the fridge for a few days

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