1 kg cow heels
1 kg marrow bones
500g short rib
filtered water to cover meat
4 large carrots
8 celery stalks
1 red onions red and
1 white onion
8 garlic cloves
Himilayan salt to taste
6 bay leaves
1 bouquet garni
80ml pepper corns
1/2 cup Bragg’s apple cider vinegar
2 tsps chilli flakes (optional)
2 tbls tumeric


Put all the meat in a pot and cover with filtered water and apple cider vinegar. Let it stand for one hour. This helps to remove the minerals from the bone into your broth. Bring to a boil. Turn heat down to medium. As the scum forms on the top, remove it with a strainer spoon. When no more scum appears then the meat is ready to start your bone broth cooking. Chop the vegetables chunky and layer the bottom of a slow cooker with the vegetables. Sprinkle the herbs and spices over the vegetables and the rest of the ingredients. Transfer the meat to the slow cooker and the liquid. Mix a little. Cook on low for 24 hours minimum. The longer you cook the bone broth the better. It can be cooked up to 72 hours. When the time is up, drain the broth in a sieve and discard of the solids. Make sure you remove all the marrow and add it back into the cooked broth. Pour into containers and freeze or place in the fridge.


The scum you remove from the boiling meat are the impurities you don’t  want. This can be a little time consuming but must be done properly. Grassfed bones will always be the best but sadly it’s not always possible to get them. Any others will do. You can use this same method for chicken stock using chicken bones including the carcass. I don’t add too much salt while cooking but once the stock is drained I added some A. Vogel Herbamare. One of the healthiest herb sea salts available.

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