This paleo, whole30 and keto bone broth is prepared in the traditional long-simmer manner, ensuring proper extraction of all the nutrients. Yet it's incredibly easy, and bound to provide a myriad of benefits for your entire body!
Trim meat from the meaty bones into bite-sized pieces (about 1 inch), leaving some on the bones. Season with salt and freshly ground black pepper to taste.
Heat up a Dutch oven or large heavy pot over medium/high heat. Add oil, spreading it until the bottom is evenly coated. Add meat and bones, and sear until fully browned. Remove browned meat and bones from pot and set aside.
Heat up remaining oil, and add in onion, leek, celery, carrots (optional), garlic and cook until browned, about 15 minutes.
Add browned meat and bones back in, along with the bay leaf, black peppercorns and cloves. Add enough warm water to cover completely, followed by the vinegar. Cover the pot and bring to a gentle boil. Reduce the heat as low as you can, leaving the lid slightly ajar. Allow to simmer for at least 2 hours, but preferably up to 24 hours (allowing the broth to cool at night, and carrying on the next day).
Discard solids and allow to cool completely before refrigerating and/or freezing in portions. Think even freezing small portions in your ice cube tray!
*If going for beef, a mix consisting primarily of marrow bones and a handful of meaty bones, such as oxtail or short ribs, is ideal. And if chicken, the whole carcass will do. Just don’t forget the feet (yup, those ugly things!), as they’re ridiculously rich in collagen so you most definitely don’t want to miss out.
Homemade Paleo, Whole30 & Keto Bone Broth https://www.gnom-gnom.com/whole30-paleo-keto-bone-broth/