Love's Kitchen with Michele
Onions halved, skin on
Garlic cloves, skin on, smashed slightly
Celery sticks whole
2 leeks halved lengthways
Carrots (a few)
Small handful black peppercorns
3 bay leaves
Approx 100ml raw apple cider vinegar for every litre of water you use.
Raw beef bones from the local butcher (grass fed and organic is best)
Slow Cooker Method:
Bones in first, then the other ingredients, it doesn’t matter if you don’t have everything but onions, garlic and leek are important. The apple cider vinegar must be the raw variety (it might say ‘with mother’ on the label, it’s the same thing, it’s raw). The vinegar helps to draw minerals out of the bones.
Fill almost to the top with water and put the lid on, turn it on and leave for 24 hours. After 24 hours top up with a little bit more water to cover the food. Leave for another 24 hours.
Strain through a sieve or colander lined with muslin or tea towel, discard bones and vegetables. Decant the broth into jars or containers to freeze or store in the fridge.
Do the same in the oven in a lidded pot, but on a very low heat and cook for as long as you possibly can up to 24 hours.
Try and use organic ingredients, this way, you don’t need to peel them and you get all of the available nutrients.