Bone Broth — Recipe for Healing Beverage

A simple, minimal bone broth made from mixed beef bones (and any clean leftovers), gently simmered and reduced into freezer-ready cubes.

Servings/Yield: ~8–12 mug servings (before reduction) | Prep: 10 min | Cook: 24–48 hrs | Total: 24–48 hrs + cool

Ingredients

• Mixed beef bones (marrow, knuckle/hoof, neck bones; grass-fed/finished if possible)
• Optional: clean leftover bones (chicken, T-bones, lamb loins)
• 1 lemon, halved (or 2–3 Tbsp apple cider vinegar “with the mother”)
• 3 liters good drinking water (enough to fully cover bones)
• Optional (if not keeping it ultra-minimal), you can add sea salt, simple herbs/spices to taste

Equipment

• Large stockpot or slow cooker
• Sieve (fine mesh)
• 2 bowls (one for bones, one for strained broth)
• Wide-brim pan (for reducing) + spatula
• Stainless steel ice cube trays with lids (or small freezer containers)

Instructions

1. Load the pot: Add bones to a large pot. Cover fully with ~3 L water. Squeeze in the lemon (and drop the halves in) or add ACV.
2. Bring to a boil, then simmer: Bring to a gentle boil, then reduce to low simmer. Skim foam if you like. Simmer 24–48 hours (you use 48 hours). Top up with hot water if bones become exposed.
3. Strain: Remove bones with tongs, then pour broth through a sieve into a clean bowl.
4. Reduce (concentrate): Transfer strained broth to a wide pan. Bring to a lively simmer or low boil to evaporate and concentrate, ~45–60 min, stirring occasionally, until the consistency/flavor is where you want it.
5. Cool & portion: Let cool ~10 minutes. Pour into stainless ice cube trays, cover, and freeze.
6. Store: Freeze up to 3 months. Refrigerated liquid broth keeps 3–4 days. Reheat cubes gently with water to desired strength.

Serving ideas

• Sip warm as a comforting beverage
• Use as a base for soups, stews, porridges
• Moisten meatloaf/bakes or reduce further for sauces

Notes

• Minimal method: I prefer no herbs/spices. I simply just put freshly squeezed lemon juice (or ACV) to help draw nutrients.
• Teeth/enamel note: If using ACV regularly, consider rinsing your mouth with plain water after sipping.
• Bones: Mixed cuts add body: marrow (richness), knuckle/hoof (gelatin), neck (flavor).
• Water: Use quality drinking water and keep bones covered during the simmer.

This recipe is educational and not medical advice. Please personalize choices with a qualified clinician, nutritionist, or registered dietitian if needed.