Boney Beef Broth

Boney Beef Brot
Boney Beef Broth


• 5 pounds beef marrow bones (usually found in meat section of the grocery store freezer)
• 3 quarts water
• 2 tablespoons Bragg Apple Cider Vinegar
• 3 carrots, washed and coarsely chopped
• 2 stalks celery, coarsely chopped

Add bones, water, and vinegar to a large pot and let sit for at least 1 hour. Add remaining ingredients, place on burner over high heat, and bring to a boil. Reduce heat and simmer, uncovered, for 3 hours.

TIP: The vinegar pulls the calcium out of the bones and into the broth.



From Dog-Gone Good Cuisine by Gayle Pruitt; photographs by Joe Grisham. Copyright © 2014 by the author and reprinted by permission of St. Martin’s Griffin.

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