The Drs Wolfson Bone Broth
- 2 pounds (or more) of grass-fed beef bones, preferably with marrow
- 1/2 pound of beef liver (optional)
- 1 large white onion
- 3 carrots
- 3 stalks of celery
- 3 leafs of dandelion
- 3 tablespoons apple cider vinegar from Braggs
- 1 bunch of parsley, 1 bunch of cilantro
- 1 tablespoon or more of sea salt, additional herbs or spices to taste.
- 2 cloves of garlic for the last 30 minutes of cooking.
1. Place the bones in a large stock pot (we use a five gallon pot). Pot must be quality steel or cast iron.
2. Pour (filtered) water over the bones and add the apple cider vinegar.
3. Rough chop and add the vegetables (except the parsley, cilantro and garlic) to the pot. Add any salt, pepper, spices, or herbs.
4. Bring the broth to a rolling boil, then cover and reduce to a simmer for 8-10 hours.
5. Check on the broth every thirty minutes and remove the whitish, frothy material that floats to the surface. Dispose.
6. During the last thirty minutes, add the garlic, cilantro and parsley.
7. Remove from heat and let cool.
8. Strain. Scoop out the marrow and eat. Eat the vegetables. Dispose of bones.
9. Store in a glass container in the refrigerator for up to 4 days. Freeze for up to 3 months in glass container.
10. However, make sure you enjoy the first cup fresh and while warm.