KETO BONE BROTH
This is a simple keto bone broth recipe using marrow bones.
- 2 medium Carrots
- 2 stalks Celery
- 1 large Onion, White, Yellow or Red
- 5 cloves Garlic
- 2 tbsp Apple Cider Vinegar, Braggs or other (Unfiltered)
- 3 Bay Leaves
- 2 tbsp Parsley, Fresh
- 1 tbsp Himalayan Pink Salt
- 8 cups Tap Water
- 500 grams Beef Neck Bones or marrow bones
Peel and chop the vegetables into thirds. Keeping the onion's skin on will give your broth a golden colour. Place everything into the pressure cooker (or slow cooker) and add the bay leaves.
Add the beef neck bones or marrow bones. You can use any bones like chicken carcass or even pork, with or without the meat.
Add the apple cider vinegar, salt and water and make sure the meat/bones are covered with water.
Cover your pot if using a slow cooker and cook for 12-16 hours. If using a pressure cooker, seal the pot and cook for 90 minutes and let it release naturally for 10-15 minutes.
Once done with cooking and you can start to remove the large bits and pour the broth through a strainer into containers. I use old dill pickle jars or Console Jars.
If you used meaty bones, set the bones aside to be used in another recipe or meal.
Place the broth in containers in the fridge. Broth can last for approx 1-2 weeks in the fridge.
If you used a fatty type of meat, it will form a layer of fat once it cools down. You can scrape this off and use in your cooking.