Beef Bone Broth

Ingredients:

4 litres of cool water

3 lbs beef soup bones

2 ribs of celery

2 carrots

2 onions peeled & quartered

4 cloves

3 garlic clove

bay leaf

parsley sprig

rind of one lemon

a few pepper corns

salt 

1) Begin by cooking the bones in water and bring to a very slow simmer. Skim any impurities off the top and add vegetables, herbs and spices. Cover and cook at a low temperature for 6 hours. Or, if you want the best results and you are preparing your broth in advance, leave on the stove top for several days, cooking when you are home at a low heat.

2) Remove from the heat, add salt and strain. Keep the meat solids, cartilage and any fat to return to the broth. If I use a pressure cooker, I cook it twice before I strain it.