Bone Broth Recipe (Carnivore-Approved)
Ingredients:
3–4 lbs beef bones (knuckle bones, marrow bones, or oxtail)
2 tbsp apple cider vinegar (helps extract nutrients, optional)
Filtered water (enough to cover the bones)
1 tbsp Redmond’s Real Salt (adjust to taste)
(Optional) 1 tsp black peppercorns
Instructions:
Roast the Bones (Optional but highly recommended)
Preheat oven to 400°F (200°C).
Place bones on a baking sheet and roast for 30–40 minutes until browned.
Slow Simmer
Transfer bones to a large stockpot or slow cooker.
Cover with filtered water and add apple cider vinegar. Let sit for 30 minutes.
Bring to a gentle simmer over low heat (never boil, as it makes broth cloudy).
Long Cook
Simmer uncovered for at least 12–24 hours (or up to 48 hours for extra richness).
Skim off impurities that rise to the top.
Add salt and optional peppercorns in the last 2–3 hours.
Strain & Store
Remove bones and strain broth through a fine-mesh sieve.
Let cool and store in jars in the fridge.
Once chilled, a gelatinous texture means you extracted the collagen well!
Serve
Heat and sip as is, or use in carnivore soups & sauce