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Beef bone Broth


2-3kg of beef thigh bones without meat (bone marrow/joints),


vegetables and herbs: 1-2 carrots, 1-2 zucchini, 300 gram of pumpkin, parsley root, celery, dill, coriander.

Spices: 1 table spoon of Atlantic/Himalayansalt, 3-4 bay leaves, 1 table spoon of thyme, turmeric.

A teaspoon of apple cider vinegar or juice from half a lemon.


Wash the bones, place them in a wide pot, preferably with a   thick bottom, heat on the gas (or in the oven) for about 15 minutes. Cover with water and bring to the boil,   then pour   it,   and add   new clean   water and a teaspoon of apple cider vinegar or lemon juice.

At   this stage, you can place the pot in the oven at 110 degrees and cook for a minimum of 8 hours and   up to 20 hours.

Towards the end of the cooking, add the greens and the vegetables and continue cooking

until   they soften.

Important note:

After   cooling in the fridge,   remove the layer of fat that   accumulates on top of the broth. You   can freeze the fat separately,  if you want to use it to  enrich other foods.

You   can replace the beef bones with whole organic turkey or chicken throats. In this case, the cooking   time is shortened:

Chicken   - 3-4 hours.

Turkey   - 4-5 hours .

Fish   bones : You can use fish heads and bones to make broth from them. The   cooking time of the fish bones is up to 2 hours

Be aware that during   cooking, the fish  bones soften and can even   fall apart.

Beef bone Broth
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