COLLAGEN STORAGE: BONE BROTH


  • 2,2 lb marrow beef bone
  • 83,3 oz of water
  • 1 large onion
  • 1 carrot
  • 1 leek
  • 3 stalks of celery (with leaves)
  • 1 clove of garlic
  • 1 clove
  • 1 teaspoon of black pepper
  • 1 teaspoon of rock salt

Divide the bones so they can fit in the pot. Place in a deep saucepan and lightly seal over medium heat. Add water to it and let it boil. Clean and coarsely chop the onion, carrot and leek. Remove the foam from the boiling bones and add the vegetables and remaining ingredients. Boil for 1.5 hours on low heat. You can filter the bone broth according to your desire and use it in meals, or you can only take the bones and consume it as vegetable soup.

ENJOY YOUR MEAL
 

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