Wagyu Beef Broth

Ingredients:

3-4 pounds Premium Dakota Beef bones 

2 stalks celery, chopped

1 medium onion, chopped

7 garlic cloves, chopped (optional) 

2 bay leaves

2 teaspoons fine sea salt 

1/4 cup coconut vinegar (I used apple cider vinegar)

Cold filtered water (cover ingredients) 

1/4 cup fresh herb leaves of choice (if you grow herbs in your garden, use home grown herbs)

Instructions

Roast Bones and Veggies

1. Preheat oven to 350 degrees.
2. Put bones, vegetables, and bay leaves in a roasting pan (or two if needed). Drizzle with extra-virgin olive oil, and sprinkle with salt and pepper. Add fresh herbs if using.
3. Roast the bones and vegetables for 30 minutes to an hour. Rearrange bones and veggies in the pan once or twice while cooking.
4. Remove from oven.

Stovetop Bone Broth

1. Transfer the roasted bones and veggies to a large stockpot. Add enough water to cover the bones. Pour in the apple cider vinegar and stir to combine.
2. Bring to a boil, then reduce heat to low and simmer for 12-24 hours.
3. When cool, strain broth through cheesecloth-lined strainer. Pour in jars and store in the refrigerator 5-7 days or freeze for up to 6 months.

Crockpot Bone Broth

1. Transfer the roasted bones and veggies to a slow cooker. Add enough water to cover the bones. Pour in the apple cider vinegar and stir to combine.
2. Turn the slow cooker to the LOW setting and 12-24 hours.
3. When cool, strain broth through cheesecloth-lined strainer. Pour in jars and store in the refrigerator 5-7 days or freeze for up to 6 months.

Instant Pot

1. Transfer the roasted bones and veggies to a slow cooker. Add enough water to cover the bones. Pour in the apple cider vinegar and stir to combine.
2. Seal the lid on the pressure cooker and cook on low pressure for 30 minutes. Cooking on low allows more gelatin and minerals to be extracted from the bones. Slowly release the pressure when complete.
3. When cool, strain broth through cheesecloth-lined strainer. Pour in jars and store in the refrigerator 5-7 days or freeze for up to 6 months.

Notes

Don't stress if you don't have carrots, or apple cider vinegar, or celery. All you really need is bones and water!

When broth is chilled, the broth will become gelatinous. Slightly press through the cap to cook with. Use the cap and liquid to cook with.

Since we use bone broth so often, I keep mine in the fridge. When I'm down to my last jar, it's time to make more bone broth. This recipe can also be used for other bone

broths. Replace the beef bones with the bones you have to make other bone broths.

Easy Dairy-Free Ketogenic Recipes

Easy Keto Bone Broth Recipe and Why You Should Drink It Every Day<br/> — The Keto Minimalist