@morning.sun.homes: Liquid Gold!! Beef bone broth is made by simmering beef bones (often marrow, knuckle, oxtail, or shank) with vegetables and apple cider vinegar for 12–48 hours to extract collagen and minerals, then straining and storing the liquid. It can be made on the stovetop, in a slow cooker, or Instant Pot and used in soups, sauces, or sipped as a nourishing drink. How to Make Beef Bone Broth Ingredients Beef Bones: 3-5 pounds (marrow, knuckle, oxtail, or shank) Vegetables: 1-2 onions, coarsely chopped 2-3 carrots, coarsely chopped 2-3 celery stalks, coarsely chopped Apple Cider Vinegar: ¼ cup (helps extract nutrients) Water: Enough to cover the bones and vegetables Roast the Bones (optional): Preheat the oven to 400°F (200°C) and roast the bones for 30-40 minutes to enhance flavor. Combine Ingredients: Place the roasted bones, chopped vegetables, and apple cider vinegar in a large pot or slow cooker. Cover with water. Simmer: For stovetop, bring to a boil, then reduce to a low simmer. For slow cooker, set to low and cook for the recommended time. Strain: Once cooked, strain the broth through a fine mesh strainer to remove solids. Store: Let the broth cool, then refrigerate for up to 7 days or freeze for up to 6 months. We do can all ours for longer shelf life. #gold #bone #broth #kitchen #homesteading

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Monday 29 June 2026 22:14:38 GMT