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Bone Broth Recipe


It helps heal and seal gut lining as well as promotes healthy digestion. The high quality gelatin and collagen helps to fill any holes that may be present in the gut lining. The amino acid glutamine protects the gut lining and improves metabolism.


3-4 lb. beef thigh bone (may have meat attached)
2 in. ginger root
2-3 whole onions
3-5 scallion bulbs
2-3 celery stalks
1/2 c. fresh herbs (such as parsley, mint and/or bay leaves)
1 Tbsp. coconut oil
1/4 c. apple cider vinegar
2-3 garlic cloves
Sea salt, to taste


  1. Fill a large stock pot with water (6-8 quarts) and bring to a boil.
  2. In the meantime, coarsely chop all vegetables and set aside. Remove skin from the garlic. Peel the ginger (using a spoon is a time-saving hack), and chop coarsely. Chop herbs coarsely, but leave those like mint and bay leaf whole.
  3. Once the water is boiling, add the bones to the pot, along with the salt and coconut oil. Then, add in all the vegetables, herbs, ginger and garlic cloves. Finally, add the apple cider vinegar. Stir everything together.
  4. Lower heat and simmer, covered, for a minimum of 8 hours.
  5. Once cooled, put the broth in the fridge. Once the fat hardens, remove that layer and strain the rest of the broth into tightly covered jars. (Bone broth keeps in the refrigerator for up to four days.)




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