Bone Broth Recipe 

There are many different benefits to consuming bone broth regularly. From reducing inflammation, boosting immunity, improving digestion, promoting good skin health, the list is endless. By slow cooking beef bones we are able to access large amounts of collagen and gelatine which are crucial proteins to maintaining the gut  lining and skeletal system.

Bone broth is a great way to load your body with essential vitamins, minerals and amino acids, to not only keep you and your family healthy this winter but for life.

The following recipe has been adapted from Pete Evans bone broth recipe.


  • 3 kg beef knuckles
  • 3 tablespoons raw apple cider vinegar
  • 3 onions roughly chopped
  • 3 carrots roughly chopped
  • 3 celery stalks roughly chopped
  • 2 leeks (which part only) roughly chopped
  • 6 sprigs of thyme
  • 1 teaspoon black peppercorns crushed
  • 1 garlic bulb cut in half length ways
  • 2 large handful flat- leaf parsley


  1. Pre heat the oven to 200°C (400 °F). Put the beef knuckles, onions, carrots, and leeks in a roasting pan and roast for 20 minutes, until well browned. Transfer to the stockpot/slow cooker along with the celery. 
  2. Pour the fat out of the roasting pan into a separate saucepan with 1 litre of water. Place the saucepan over high heat, and bring to a simmer, stirring with a wooden spoon to loosen any coagulated liquids. 
  3. Add this liquid to the bones and vegetables. Add the vinegar and additional water to cover the bones – the liquid should come no higher than within 3⁄4 inch (2 cm) of the rim of the stockpot/slow cooker because the volume increases slightly during cooking. 
  4. Add the thyme, peppercorns, and garlic. 
  5. Simmer the stock for a minimum of 12 hours, and up to 24 hours. 10 minutes before the stock is ready, add the parsley. Strain the stock through a fine-mesh sieve into a large container. Cover and cool in the refrigerator. 
  6. Remove the congealed fat that rises to the top. Transfer to smaller airtight containers. The stock can be stored in the refrigerator for 3 to 4 days or frozen for up to 3 months.

If you have any questions please do not hesitate to ask the team when you are next in for your chiropractic check up or please feel free to contact us direct.

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The team at Chiropractic House wish you a Happy Healthy Winter.