Pasture Beef Bone Broth

• 3 pounds marrow bones from grass-fed organic beef
• 6 unpeeled carrots, cut into thirds
• 2 unpeeled yellow onions, cut into chunks
• 1 leek, white and green parts, cut into thirds
• 1 bunch celery, including the heart, cut into thirds
• 4 unpeeled red potatoes, quartered
• 2 unpeeled Japanese or regular sweet potatoes, quartered
• 1 unpeeled garnet yam, quartered
• 5 unpeeled cloves garlic, halved
• 1/2 bunch fresh flat-leaf parsley
• 1 8-inch strip of kombu
• 12 black peppercorns
• 4 whole allspice or juniper berries
• 2 bay leaves
• 1 tablespoon apple cider vinegar
• 8 quarts cold, filtered water
• 1 teaspoon sea salt

1. Preheat the oven to 350F.
2. Place the bones on a baking sheet or roasting pan and roast until the bones are well browned, about 30 minutes.
3. Rinse all of the vegetables well, including the kombu.
4. In a 12-quart or larger stockpot, combine the bones, carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, bay leaves, and vinegar.
5. Pour in the water, cover, and bring to a boil.
6. Remove the lid, decrease the heat to low, and skim off the scum that has risen to the top.
7. Simmer gently, uncovered, for 8 to 24 hours.
8. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
9. Remove and discard the bones, then strain the broth through a large, coarse-mesh sieve.
10. Stir in salt to taste.
11. Let cool to room temperature, and then refrigerate overnight.
12. Skim off as much fat as you can from the top of the broth, then portion into airtight containers and refrigerate or freeze.
13. To make a short-cut version, roast the marrow bones as directed and place in a 6 1/2-quart slow cooker.
14. Cover with Magic Mineral Broth (page 54) and add the vinegar.
15. Set the slow cooker on low for 8 to 24 hours, and allow the broth to simmer away.
16. Strain the broth and refrigerate it overnight, then skim the fat, and add 2 more quarts of Magic Mineral Broth.
17. Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.
18. (per serving)
19. Calories: 50
20. Total Fat: 0g (0g saturated, 0g monounsaturated)
21. Carbohydrates: 11g
22. Protein: 1g
23. Fiber: 2g
24. Sodium: 140mg
25. While Western medicine hasnt reached definitive conclusions about many aspects of how nutrition may affect cancer and treatment side effects, Chinese medicine has a longer and more extensive body of scientific literature.
26. Acupuncturist Michael Broffman notes the foods he suggests to patients facing certain challenges.
27. For loss of taste, Broffman says, We like Chinese pears and papaya.
28. Theyre high in enzymes.
29. Also pineapple, because it nicely enhances taste and the sense of smell.
30. For dehydration, Broffman likes vegetables and fruits with high water content, such as chestnuts and cucumbers.
31. For fatigue and anemia, he suggests figs, grapes, herring, barley, and a little fresh honey.
32. And for those dealing with blood cancers, he recommends foods that speak to bone marrow production: soups and stocks that use bones from beef, chicken, lamb, or fish.

beef, carrots, yellow onions, celery, red potatoes, unpeeled japanese, garnet yam, garlic, parsley, kombu, black, allspice, bay leaves, apple cider vinegar, cold, salt

Taken from www.epicurious.com/recipes/food/views/pasture-beef-bone-broth-379195 (may not work)