This is another super simple and forgiving recipe that takes a long time. Now that I’ve been drinking the broth for a bit, I find I like to have it for breakfast like a second cup of (rich and savory) tea.
- Beef soup or marrow bones (about 1 lb)
- 1/4 cup lemon juice
- 1-2 stalks of celery
- Fresh herbs
- Ginger root (sliced)
- Whole black pepper corns
- Peel the ginger and slice it into coins
- Put everything in a crock pot
- Fill to the top with water
- Simmer for about 30 hours
- Strain out the bones and herbs
The point of adding the lemon juice and simmering for a long time is to help get the nutrients out of the bones. If you’ve simmered it long enough, once the broth is cold, it’ll form a gel. The broth has a decent amount of fat in it, which all floats to the surface. I store the broth in the fridge, and once it’s cool, a puck of fat forms at the top of the container. If I don’t want to eat the fat, I just take the puck off the top and discard it.