Try this... Bone broth
Bone broth is seen as a elixir for health because it contains gelatin and glycine, both of which support the liver, build muscle, supply energy and rebuild the lining of the digestive tract. So, if you have an upset stomach, are feeling nauseated, have a dry mouth, are experiencing weight loss, or have low blood cell counts, it’s time to drink Strong Bones Broth. This recipe takes a bit of time to make, but with every brothy spoonful you’ll know it was well worth it.
PREP TIME: 15 MINUTES COOK TIME: 5–6 HOURS
2.25kg mixed beef bones and meat (marrow, knuckles, neck) 3 litres water 4 tbsp apple cider vinegar 3 carrots, peeled and chopped 3 celery stalks, chopped 2 onions, quartered 2 tsp sea salt 2 bay leaves ½ bunch fresh parsley 1. Preheat your oven to 180C. 2. Place all the beef bones and meat on a rimmed baking sheet lined with parchment paper. Make sure the baking sheet is not overcrowded. Roast the meat for 1 hour. You will start to smell the bones roasting before you take them out, and the aroma will be glorious. 3. Once the beef has finished roasting, place a large stockpot on the stove and add all the ingredients. 4. Bring to the boil and skim the foam that floats to the top with a slotted spoon. Reduce heat, cover, and simmer on low for four to five hours or up to 12 hours, if you like. You may need to add more water periodically to make sure the bones remain submerged. 5. Allow to cool slightly, pour through a fine mesh sieve into large pot. 6. Store the bone broth in airtight containers in the fridge for up to four days or freeze for six to 12 months in 250ml portions so it is easy to defrost and use.