|15 min||24 h||4|
|454 gm||Beef bones (grass-fred)|
|2 large stalk(s)||Celery|
|3 leaf||Bay leaf|
|2 sprig||Thyme, fresh (or 1 tsp dry)|
|1 tbsp||Peppercorn (omit for AIP version)|
|1 cup||Parsley, fresh (about a handful, optional)|
|3 tbsp||Apple cider vinegar (important for drawing nutrients out of bones)|
|8 cup||Water (more or less to cover)|
1. Wash and dry bones. Roast at 400 F for an hour or so until browned.
(Beef stock sometimes has a sour taste as an end product. Roasting diminishes this effect)
2. Place bones, veggies, and herbs in a pot or slow cooker. Cover with fresh water. Add vinegar.
3. Bring to boil then reduce heat. Simmer for approximately 24 hours. Skim off any scum that floats to surface throughout cooking process.
To make AIP friendly: Remove peppercorn