Beef bones are filled with collagen and minerals that we need to replenish and rebuild when going through chemotherapy treatment. This hearty beef bone broth tastes delicious and can be used as a sipping tea, a warming tonic or the base for more hearty soups and stews
Adapted from: Rebecca Katz: The Cancer-Fighting Kitchen
3 pounds marrow bones from grass-fed organic beef
6 unpeeled carrots, cut into thirds
2 unpeeled yellow onions, quartered
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
5 unpeeled cloves garlic, halved
½ bunch fresh flat-leaf parsley
4 unpeeled red potatoes, quartered
2 unpeeled Japanese or regular sweet potatoes, quartered
1 unpeeled garnet yam (sweet potato), quartered
1 (8-inch) strip of kombu seaweed
2 bay leaves
12 black peppercorns
4 whole allspice or juniper berries
1 tablespoon apple cider vinegar
8 quarts cold, filtered water, plus more if needed
1 teaspoon sea salt
- Preheat the oven to 425°F.
- Place the bones on a baking sheet/roasting pan and roast until well browned, about 30 minutes.
- Rinse all of the vegetables well, including the kombu seaweed. In a 12-quart or larger stockpot, combine the bones, carrots, onions, leek, celery, garlic, parsley, red potatoes, sweet potatoes, yam, kombu, bay leaves, peppercorns, allspice berries, and vinegar. Pour in the water, cover, and bring to a boil over high heat. Remove the lid, decrease the heat to low, and skim off the scum that has risen to the top. Simmer gently, partially covered, for 8 to 24 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
- Remove and discard the bones, then strain the broth through a large, coarse-mesh sieve. Stir in the salt. Let cool to room temperature, and then refrigerate overnight in an airtight container.
- Skim off as much fat as you can from the top of the broth, then portion into airtight containers.
- Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.