Bone Broth

1 Reviews
100% would make this recipe again

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Ingredients

1 kg beef bone
6 liters water 6 L
2 tbsp apple cider vinegar 30 mL
3 carrots, cut in half 300 g
1 onions, cut in half 200 g
3 stalks celery, cut in half 220 g
3 bay leaf 0.4 g
1 tbsp coarse salt 20 g
1/2 bunch Italian parsley, fresh 50 g
1/4 tsp peppercorns 1 g

Before you start

This broth can be made on the stovetop or in a slow cooker.

Method

  1. Preheat the oven to 150°C/300°F. Place the bones on a cookie sheet then cook in the middle of the oven for 30 min. Remove from the oven and let cool e few minutes.
  2. Add the water, vinegar and bones to a large pot or a slow cooker. Set aside.
  3. Prepare the vegetables: Cut the carrots, onion and celery stalks in half.
  4. Add the vegetables, salt and bay leaves to the pot. Bring the liquid to a boil, then cover and simmer over low heat for 18-24 h. When there are 30 min remaining to cook, add the parsley and peppercorns. Remove from heat and let cool for about 30 min.
  5. Strain broth through a sieve, pressing the vegetables to get the most broth.

Observations

This broth will keep up to 1 week in the refrigerator, 4 months in the freezer.

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

30

Fat

3 g

0 %

Saturated 0.7 g
+ Trans 0 g

0 %

Cholesterol

10 mg

Sodium

140 mg

0 %

Carbohydrate

1 g

0 %

Fibre

0 g

0 %

Sugars

0 g

Net Carbs

1 g

Protein

0 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

0 %

Iron

0 %
More info

Claims

This recipe is :
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Low Saturated Fat | Slow Cook

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