Ingredients
- 1 Kg Mutton or grass-fed beef bones or Whole Desi Chicken Bones (preferably joints and knuckles)
- 2 unpeeled carrots, scrubbed and roughly chopped
- 2 stalks Celery, including leafy part, roughly chopped
- 2 medium onion, roughly chopped, 2 tomatoes
- 7 cloves garlic, peeled and smashed and 2 TSF Crushed Ginger
- Green Pepper, Bell Pepper and Black Pepper
- 2 teaspoons Himalayan salt
- 1 teaspoon Ground Turmeric
- 2 tablespoons apple cider vinegar
Directions
- Place all the vegetables, the garlic, ginger, bones and peppers into a slow cooker. Sprinkle on the salt, drizzle with vinegar, and add enough water to cover everything by 1 inch (about 13 cups).
- Cook for 5 to 6 hours on low heat.
- Use a shallow spoon to carefully skim the film off the top of the broth. Pour the broth through a fine strainer and discard the solids. Taste the broth and add more salt as needed.
- The broth will keep for 3 days in the fridge and 3 months in your freezer.
Substitute: Feel free to substitute organic (desi) chicken, fish or mutton/lamb bones or to combine them all. Also, adding dried mushrooms dramatically boosts the flavor of the broth. This is a great, simple recipe for bone broth.