Beef Broth
Jun
15
Written by:
6/15/2011 10:25 AM
To make my broth, I searched GAPS broth and then here is what I do after reading all the sites that came up. For beef: I use a long marrow bone and neck bones, about 1.5 lbs. I use 1.5 large or 2 small chopped onions, 3-4 carrots, 2 celery, 3 bay leaves, 2 tsp salt or herbamare, 1 tbs peppercorns, 3-4 cloves garlic chopped. All those ingredients are chopped. I saute everything but the meat in olive oil for about 5 minutes, then I add the meat and fill the pot with water and leave a little over an inch of space at the top. Bring that to a boil over medium heat, then simmer for 2 hours. 2 hours is the optimal time for simmering. Take the meat out and get the meat off the bone and poke the marrow out of the bone and put it aside. strain the broth and discard the chunks. Then, in my huge wok pot, I cook on medium high in bacon fat, coconut oil, or olive oil 1 onion, 1/2 a head of 'riced' cauliflower, 3 carrots, 2 celery stalks, 2 bay leaves, salt and pepper and 3 cloves chopped garlic (you can add that towards the end of the saute) for about 8 minutes or so until its nice and cooked. Then I add the meat back in and pour about 3/4 of the broth back in and bring it to a boil. Then I turn the heat off and eat!
