Bone broth works by slowly and gently extracting the valuable nutrients from the bone, making it a dietary powerhouse. It contains connective tissue components gelatine, collagen and glucosamine which are renowned anti-inflammatory nutrients that reduce joint pain and inflammation.
1 kilo organic beef bones (you could use lamb bones instead)
¼ cup apple cider vinegar
1 large carrot, chopped
1 large zucchini, chopped
1 handful green beans, chopped
1 handful chives or spring onion (Green parts only. Don’t use the white bulb)
1 handful fresh rosemary
1 bay leaf
1 handful fresh parsley
½ teaspoon salt
Place the bones on a large baking tray and cook in the oven at 220 degrees Celsius for around 45 minutes, or until lightly browned.
Add the bones and all other ingredients to a slow cooker. Cover with water and cook on low heat for 24 to 48 hours.
Remove all the ingredients from the liquid. Strain the liquid well and there you have it; you’ve made delicious and nutritious bone broth. Once it cools in the fridge, you can scoop the fat off and the texture underneath will be like jelly.
Consume up to 1 cup a day. Can be refrigerated for up to 4 days, or frozen in 1 cup portions in glass jars for optimal freshness.