Sweetest Hobby

Premium Bone Broth: Maximum Collagen & Purity

Technique: Oven-Roasted + Slow Extraction + Fat Removal

Ingredients

• Bone Mix (1.25 kg): Beef trotters (cow’s feet) main collagen source, 1 rib bone, and 1 marrow bone.
• Vegetables: 3 carrots, 3 celery stalks, 1 medium onion, 10 garlic cloves.
• Aromatics: 1/2 inch fresh ginger and turmeric, 6 bay leaves, black pepper.
• Herbs: 1 bunch each of fresh thyme and tarragon (tied together).
• Boosters: 1 tbsp tomato paste and 1 tbsp organic apple cider vinegar.
• Liquid: 2 liters water and sea salt/pink salt to taste.

Instructions

1. Roast (Broil): Place bones, onion, and garlic on a tray with salt. Broil for 10 min, flip, and broil for another 10 min until browned.
2. Simmer: Transfer everything to a slow cooker or stockpot. Add tomato paste, herbs, water, and vinegar. Let sit for 20 min, then cook on “Low” (or lowest stovetop setting) for 18–24 hours. Avoid pressure cookers.
3. Ice Bath: Strain the broth into a bowl. Place the bowl into a larger basin filled with ice water to cool it down rapidly.
4. Refrigerate: Keep in the fridge for at least 4 hours or overnight.
5. Degreasing: Once chilled, use a spoon to lift off the solidified fat layer from the top. Return the clean broth to the fridge.
6. Reheating: When ready to serve, reheat over low heat or in a double boiler (bain-marie). Avoid high temperatures to protect the collagen’s integrity.