Bone broth

Bone Broth

INGREDIENTS:

• 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

PREPARATION:

• 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