PALEO GRASSFED BEEF BONE BROTH

INGREDIENTS

• 1 lb grassfed beef bones
• 3 carrots
• 3 celery ribs
• 2 leeks
• 1/2 head garlic, smashed
• 3 quarts water

DIRECTIONS

1. Preheat the oven to 350F.
2. Place beef bones on a rimmed baking sheet and roast for 1 hour.
3. While the bones are roasting, roughly chop carrots, celery and leeks into 2-3 inch pieces and add to the crock pot. (Don’t forget to clean the leeks.)
4. Cut a head of garlic in half and smash each individual clove of garlic with the side of a knife. Remove the garlic peel and add smashed cloves to the crock pot.
5. Top vegetables with roasted bones and add water.
6. Set crock pot to high and bring to a boil (this took me approximately 4 hours).
7. Lower crock pot to low and cook for 12-48 hours. (I let mine go for just over 24 and brought back up to high while I was awake.)
8. Use a slotted spoon to remove the leeks, carrots, celery and garlic as best you can then strain the broth through a mesh strainer or cheese cloth into a glass dish or mason jar.
9. Let cool on the counter before topping off with the lid and transferring to the refrigerator (or freezer, if you don’t plan to use/drink within a week).
10. Enjoy! :)