> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Bone Broth — Tallow-Enriched Slow Simmered - URL: https://thefoodiekitchen.net/bone-broth-tallow-simmered/ - Published: 2026-09-12T07:40:58.000Z - Updated: 2026-09-12T07:42:07.000Z - Description: Tallow-enriched bone broth — slow simmered for 12 hours, deeply gelatinous, rich with minerals. Seed oil free. The ancestral health drink. - Author: Savannah Ryan - Tags: MAHA Recipes Bone broth is the food that every ancestral culture produced without a name for it — bones simmered in water until the collagen converts to gelatin and the marrow dissolves into the liquid. The resulting broth is high in glycine, proline, and hydroxyproline — amino acids that are underrepresented in modern diets because muscle meat contains almost none of them. The fat cap that solidifies on the surface is tallow: keep it for cooking or skim it for a cleaner broth. ## Bone Broth Recipe Serves 8 Prep 10 min Cook 720 min ### Ingredients - 2kg mixed beef bones — marrow bones and knuckle bones in combination - 2 tbsp beef tallow - 2 carrots, roughly broken - 2 celery stalks, broken - 1 large onion, halved (skin on) - 1 head of garlic, halved crosswise - 2 tbsp apple cider vinegar - 2 bay leaves - 4 fresh thyme sprigs - 1 tsp sea salt - Cold water to cover — approximately 3-4 litres ### Method 1. Preheat oven to 220°C (425°F). Spread the bones on a roasting tray. Roast for 30 minutes until deeply browned. This caramelisation is the foundation of flavour. 2. Transfer the roasted bones to your largest stockpot. Add the apple cider vinegar and enough cold water to cover by 5cm. The vinegar helps extract minerals. Let sit for 30 minutes before heating. 3. Add the tallow, carrots, celery, onion, garlic, bay leaves, and thyme. 4. Place over medium heat. Bring to a bare simmer — small bubbles rising occasionally, not a rolling boil. Skim any foam in the first 30 minutes. 5. Maintain the bare simmer for 12 hours minimum (24 hours for maximum gelatin extraction). Add water if the level drops below the bones. 6. Strain through a fine-mesh strainer. Discard all solids. Season with salt. 7. Cool to room temperature. Refrigerate overnight. The fat cap will solidify on top — remove it for a leaner broth or stir it back in for the full ancestral fat profile. 8. Good bone broth gels solid in the refrigerator. If yours stays liquid, simmer uncovered for another 2 hours. Frequently Asked Questions Why apple cider vinegar? The acidity helps extract calcium and other minerals from the bones into the broth. Use 2 tablespoons per 3 litres of water. Is bone broth seed oil free? Yes. The only fat is tallow rendered from the bones plus any added tallow. How long does it keep? 1 week refrigerated. 6 months frozen — freeze in ice cube trays for easy portioning. Shop on The Foodie Kitchen - [Seed oil free pantry guide — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 seed oil free cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) Savannah Ryan · Cookbook Savor Family Ancestral cooking with traditional fats — bone broth, tallow fries, ghee scrambled eggs. [Get on Amazon →](https://www.amazon.com/dp/B0GXDQPLN9?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)