Fat Flush 1-2-3 Beef Broth

By pavaldez

Ingredients

• 3 pounds beef shank bones
• 1 large onion, cut into 1-inch pieces
• 2 quarts purified water
• 3 tablespoons apple cider vinegar
• 3 celery stalks, cut into 1-inch pieces
• 1 carrot, cut into 1-inch pieces
• 4 sprigs fresh pasley
• 4 garlic cloves, minced
• 2 bay leaves

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 degrees. Place bones and onion in a roasting pan. Bake for 30 minutes or until bones are browned. remove from oven.

Place bones and onion in a large stockpot. Add water, vinegar, celery, carrot, parsley, garlic, and bay leaves to the stockpot and bring to a boil. Reduce heat, cover, and simmer for 3 hours. Strain and discard vegetables and bones and save the meat for later use or anther recipe. Refrigerate and use within 3 days, or freeze.

Variations:
For phase 2 or 3: Add 1 small sweet potato, cubed
To make a rich, brown sauce, leave onion skin on.