Bone broths are used in many cultures in one way or another.  Slow cooking good quality bones, aromatics and vegetables extracts this elixir of flavour which is rich in nutrients.  It also has this soothing, satisfying feel to it and you somehow just feel enriched and better.

You can warm a cup of bone broth up for breakfast to get you started for your day or you can use it as a base for a bowl of nourishing soup.  I add a variety of goodies depending on what is on hand such as greens, torn or finely shredded, sprouts, kimchi or similar varieties of ferment, a little hint of chilli always works a treat.

I like to make a large batch and then it can be frozen into smaller amounts 

Makes 3 litres

Ingredients 

3 kg beef bones , marrow bones, knuckles, ribs etc

300g onions, peeled cut into large chunks

300g leek, washed, outer leaves removed and remaining roughly cut

300g carrots, roughly cut

300g celery, cut into large pieces

1 tsp black peppercorns

Handful parsley stalks

1 garlic bulb, cut in half

2 bay leaves

9 Tbsp raw apple cider vinegar (3 Tbsp for every litre of water)

To serve 

1 tsp turmeric powder

1 ½ tsp lemon juice

Salt to taste

Method

Rinse the bones in cold water then place into a large, deep stock pot. Cover with cold water (3-5 litres depending on pot) and add the cider vinegar. Let sit for 30 minutes.

Place the bones and liquid onto the stove, add all the remaining ingredients and bring to the 

boil.  (If you want a richer stock you can roast them in a hot oven until golden brown).

Remove any scum from the surface as these are impurities that need not be in your stock and will also make it go cloudy.

Lower the temperature to a gentle simmer for at least 6 hours and longer if possible.

Strain the stock through a sieve, keeping the delicious stock and discarding the bones and vegetables.

Cool and remove any fat or impurities that may have risen to the surface.

Return the pot of stock back to the heat, taste and reduce over a moderately high heat. You will only need to do this to intensify the flavour of the stock. The more you reduce this the stronger it will get.

Serve in cups or small bowls. With turmeric and lemon added.

I also like to serve this with cooked grains, cultured vegetables and organic greens to add even more goodness.