This essential broth appeared in my first book, and it’s so vital to being Bulletproof that it needs to be here, too. Bone broth makes a great base for soup recipes, and hard-core fans even drink it straight for a high-performance shot of healthy animal fats!
Ingredients
3 medium carrots, cut into rough chunks
3 medium celery stalks, cut into rough chunks
2 1⁄2 pounds assorted beef marrow bones from grass-fed beef
1 bouquet garni: your choice of fresh oregano, rosemary, thyme, sage, etc., tied in a bundle with kitchen twine
In a large stockpot, lightly sauté the carrots and celery for a few minutes until translucent. Add the beef bones and bouquet garni and cover with water. Add the vinegar (it helps draw out the nutrients from the bones). Simmer over low heat (do not boil) for anywhere between 8 and 14 hours.
When your broth is a deep brown color and you are happy with the concentration of flavor, remove the bones and strain the vegetables out. If using collagen powder, add the amount appropriate to the amount of broth and stir until dissolved.
Add salt to taste, if desired, then store in canning jars in the refrigerator for future use.
Notes
Reprinted from Bulletproof: The Cookbook by Dave Asprey. Copyright (c) 2015 by Dave Asprey. By permission of Rodale Books. Available wherever books are sold.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2016/01/dave-aspreys-bulletproof-bone-broth-recipe/