Beef Trotter Bone Broth

Ingredients

• 8 lb beef trotters (with plenty of connective tissue, cartilage, and joints)
• 4 L water (for the initial cooking)
• 2 tbsp apple cider vinegar (to help extract the minerals)
• 2 L hot water (to top up after the first 12 hours (use 1L for a more concentrated broth))
• vinegar (sufficient amount for the initial cleaning soak)

Steps

1. 1

   Place the beef trotters in a large container and cover them with water and a splash of vinegar. Let soak for 30 minutes to help remove impurities and any odor.

2. 2

   After the soaking time, discard the water and transfer the beef trotters to a slow cooker.

3. 3

   Add 4 L of water and 2 tbsp of apple cider vinegar to the pot. The vinegar will help better extract the minerals from the bones during cooking.

4. 4

   Set the pot to slow cook mode for an initial period of 12 hours.

5. 5

   After the first 12 hours, you will notice that the water has reduced. Boil approximately 2 L of additional water and add them to the pot.

6. 6

   Continue cooking on slow mode for an additional 12 hours (completing a total of 24 hours of cooking).

7. 7

   Once cooking is finished, strain the broth through a fine sieve to separate the bones and solid remains from the liquid.

8. 8

   Allow the broth to cool completely to room temperature and then refrigerate it overnight.

9. 9

   The next day, remove the layer of solid fat that has formed on the surface. Underneath you will find the broth with a gelatinous consistency.

10. 10

    Clean any remaining fat residue and portion the broth according to your preference for later use.

Notes

The broth lasts up to 7 days in the refrigerator and up to 6 months in the freezer. The amount of water added at 12 hours can vary: use 2 L for a standard broth or 1 L if you are looking for a higher concentration for desserts or elixirs.

Nutrition per serving

• broth
• collagen
• healthy
• slow cooking
• base
• gluten-free
• paleo