Костный бульон для суставов рецепт из говяжьих костей #костныйбульон #суставы #коллаген

Ingredients

• 2 kg Beef Marrow Bones (cut into 5‑6 cm pieces; ask butcher for marrow‑rich bones)
• 1 tablespoon Apple Cider Vinegar (raw, unfiltered; helps draw out gelatin)
• 4 liters Cold Water (ice‑cold; fill until bones are fully covered)
• 1 teaspoon Sea Salt (optional, to taste)
• 5 Whole Black Peppercorns (optional, for subtle flavor)

Instructions

1. Rinse and Prepare Bones

   Rinse the beef marrow bones under cold running water, trim excess meat and cut any large pieces into 5‑6 cm sections if needed.

   Time: PT5M

2. Cold Soak with Vinegar

   Place the bones in the large stockpot, add 4 L of ice‑cold water and stir in 1 Tbsp apple cider vinegar. Cover and let sit in the refrigerator for 30 minutes.

   Time: PT30M

3. Bring to a Gentle Simmer

   Remove the pot from the fridge, set it on the stove over the lowest heat setting and slowly bring the liquid to a barely‑simmering state – you should see only a few tiny bubbles breaking the surface.

   Time: PT30M

   Temperature: Low heat, no boil

4. Long Low‑Heat Extraction

   Maintain the broth at a very low simmer for 20 hours, partially covering the pot with a lid. Check occasionally and skim off any foam that rises. Add a little water if the level drops too low.

   Time: PT20H

   Temperature: Low heat, barely simmer

5. Strain the Broth

   Turn off the heat, let the pot sit for a few minutes, then carefully ladle the liquid through a fine mesh strainer into a clean container, discarding the solids.

   Time: PT10M

6. Cool and Refrigerate

   Allow the strained broth to come to room temperature, then place it in the refrigerator for 4‑6 hours until fully chilled.

   Time: PT6H

7. Finish and Store

   Remove the solidified fat (optional), then portion the broth into jars. Store in the refrigerator for up to 5 days or freeze for up to 6 months.

   Time: PT15M

Nutrition Facts

Calories

40

Protein

5 g

Carbohydrates

0 g

Fat

2 g

Fiber

0 g