From pure bones, you can make the best jelly bone broth. Besides being delicious, the broth you make yourself at home is a blessing for your intestines and is full of important nutrients. Making bone broth is also a piece of cake. The bones are sawn into coarse pieces and contain, among other things, knees and tendon ends. This makes your broth deliciously jelly.
Packaged per piece.
Total weight 1 kg, approx. 2-3 pieces.
Price per kg € 8,75
100% grass-fed beef.
2 litres of water
15 ml apple vinegar
1 - 2 kilos of bones
Celtic sea salt to taste
Take the bones out of the freezer and let them thaw in the fridge.
Put the bones in the pan and make sure they are under water.
Bring to the boil and leave to gently cook for about 24 hours (possibly on a hot plate).
Strain the stock by pouring it into a colander with a cloth.