48-Hour Chaga Infused Grass Fed Beef Marrow Bone Broth
Restorative, nourishing, gut healing bone broth is easy to make, incredibly flavourful and nutritious, and is such a basic staple in cooking all sorts of meals. Adding a couple chunks of wildcrafted, local chaga mushroom takes it up a notch. The possibilities are endless!
1/3cuporganic raw apple cider vinegar with the 'mother'
2-3lbsbeef marrow bones, grass fed and pasture raised
1largeorganic onion, rough dice
4stalksorganic celery, roughly chopped, or 2 whole organic celery hearts
3 mediumorganic carrots, rough dice
5-10organic parsley stems
1-2tbsp wildcrafted chaga chunks
6sprigsorganic fresh thyme
1organic bay leaf
7organic whole black peppercorns
2inchesorganic dried kombu or your preferred sea vegetable
10-12cupsfiltered or spring wateras needed
With a blender, combine 1 cup of water with the ginger and garlic, and blend until well combined.
Add the mixture to the slow cooker. Add the apple cider vinegar, the bones, and the rest of the ingredients to the slow cooker.
Fill the rest of the vessel with filtered water until the slow cooker is full. You'll want to leave a few inches of space so that no liquid spills out while cooking.
Simmer on low for 24-48 hours. You can also start the first 12 or so hours simmering on high to get a boil going, then down to low for the remaining hours, if you'd like. You can extend the simmering time to around 60 hours, if you'd like.
After the broth is done, strain the liquid into large glass mason jars or glass containers. Compost the solids or freeze to use them in cooking. Allow the broth to cool to room temperature before storing.
Store in the fridge up to a week, or in the freezer with freezer-friendly glassware or as broth cubes for 3-4 months.
The amount of water you use doesn't really matter. Just fill the slow cooker up and leave a few inches of space to keep it from simmering over the side of the slow cooker.
After the 12-24 hour mark, the broth may have evaporated quite a bit, so refill the pot with some more water at this point and bring it back to a simmer.
If you can, try to use a variety of bones such as oxtail or short ribs, since these are marrow bones with a rich store of nutrients. I get mine frozen and sourced ethically raised and locally through my health food store or farmers' market for super cheap.
Try not to freeze broth in glass mason jars as they easily break even when the broth has cooled. Find freezer-friendly glassware, silicone molds or ice cube trays, fill the molds with cooled broth, freeze the trays to harden, then remove and place the cubes in a freezer-safe container or silicone bag for easy storage.