Bone Broth

    MAKES: 6 to 8 cups
    PREPARATION TIME: 10 minutes
    COOKING TIME: 2 hours or more
    Homemade bone broth is both tasty and high in healthy gelatin and minerals. (And it’s great for keeping keto-flu at bay, too!) Give your Bone Broth an antioxidant and anti-inflammatory boost by adding a little turmeric to the mix.

    2 medium (120 g/4.2 oz) carrots, peeled and cut into thirds
    1 large (150 g/5.3 oz) white onion, halved
    4 to 6 cloves garlic, halved
    2 large (128 g/4.5 oz) celery stalks, cut into thirds
    3.3 pounds (1.5 kg) oxtail or assorted bones (chicken feet, marrowbones, etc.)
    2 tablespoons (30 ml/1 fl oz) apple cider vinegar or lemon juice
    3 bay leaves
    3 whole allspice
    1 tablespoon (17 g/0.6 oz) fine sea salt
    2-inch (5 cm) piece turmeric, sliced, or 1 teaspoon turmeric powder
    8 to 10 cups (1.9 to 2.4 L/64 to 81 fl oz) water (enough to cover the bones, no more than 2/3 the capacity of the pressure cooker, 3/4 of the Dutch oven, or 3/4 of the slow cooker)


    Place all the ingredients in the slow cooker. Cover with a lid. Cook on high for 4 to 5 hours or on low for 8 to 10 hours. Remove the oxtail using tongs and shred the meat using a fork (use the cooked meat for quick meals). Place the bones back in the slow cooker and cook on low for up to 48 hours (optional but highly recommended). Once the broth has cooled, strain it through a sieve, and store it without any bones, spices, or vegetables. Keep it in the fridge if you’re planning to use it over the next 4 to 5 days. For future uses, store it in small containers and freeze.
    TIP: Oxtail is high in fat, and the greasy layer on top—the tallow—will solidify. Simply scrape most of the tallow off and discard or reuse it for cooking.
    Total carbs: 0.9 g / Fiber: 0.2 g / Net carbs: 0.7 g / Protein: 3.6 g / Fat: 6 g / Energy: 72 kcal
    Macronutrient ratio: Calories from carbs (4%), protein (20%), fat (76%)
    Note: Nutrition facts, especially protein, in homemade bone broth vary and depend on several factors, such as type of bones used and cooking time.