Beef or Pork Bone Broth

Ingredients

5 pounds natural beef and/or pork bones (combo of both is best.) Ask butcher to slice bones to expose bone marrow. Neck, spine and shoulder are good, but so are shank bones if cut up enough

9 Tbsp rice vinegar

2 tsp sea salt

18 cups water

Vegetables for taste (carrots, celery, onions, cuttings, etc.) cut in big chunks

Preparation

(Optional:  roast bones before adding them to stock pot: First Preheat oven to 400 degrees. Place bones on a roasting tray in oven for 20 minutes. Discard excess liquid/fat.)

Place bones in large stockpot and add water, vinegar, and salt (water should cover bones.) Bring to a boil uncovered. As scum floats to the top, skim off with strainer. Reduce heat and simmer (active but not boiling) for 4-8 hours (time is approximate – depends on size of bones, desired richness etc.) You can add vegetables one hour before stock is finished to add richness and flavor. Stock should reduce by 25-30%.  Strain stock (with cheesecloth or fine strainer), let cool, remove fat from surface. Refrigerate or freeze.

Usage

Add to rice, porridge, oatmeal, etc as part or all of the water.  Use as a base for soups.  Take a small quantity every morning as a general tonic, especially to build the blood.  This is one of the most effective dietary supplements available to promote your long-term health, and also to heal from chronic illnesses of many different kinds.