Mold Detox Friendly Classic Bone Broth

Total time12 hr 50 min

Prep time20 min

Cook time30 min

4.9

(8)

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Ingredients

8 servings

4 lb beef bones (knuckles, marrow bones, or oxtail, or a mix)
2 tbsp apple cider vinegar
2 medium carrots, roughly chopped
3 stalks celery, roughly chopped
1 large yellow onion, quartered (skin on)
1 head garlic, halved crosswise (skin on)
2 tbsp tomato paste
2 tbsp olive oil
3 sprigs fresh thyme
2 bay leaves
1 tsp whole black peppercorns
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
1 tsp salt
12 cups cold water, plus more as needed

Instructions

1
Preheat the oven to 450°F (230°C). Arrange the bones in a single layer in a large roasting pan and drizzle with the olive oil. Roast for 25–30 minutes, turning once halfway through, until the bones are deep brown on all sides.
2
Spread the tomato paste over the bones and return the pan to the oven for 5 more minutes, until the paste darkens slightly and smells caramelized.

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