Traditional German Kraft Brühe

During the winter months is the perfect time to slow down and restore yourself for the spring and summer. This traditional German Kraft Brühe (strength broth) is just that, slow, restorative, and nourishing. It is often served in restaurants plain without anything added as an appetizer, or used in simple clear broth soups, like leberspätzlesuppe soup or flädlesuppe. 

INGREDIENTS
2-3lbs grass fed beef marrow bones (or oxtail) ideally with meat on them
1 whole onion, cut in half (keep peel on)
1 leek, tops chopped off and cleaned
1 small celeriac root, pelled and quartered 
2-3 carrots, halved
1 large tomato 
1/2 bunch parsley
2-4 cloves garlic
10-15 peppercorns
4 juniper berries
4 cloves
​2 bay leaves

 DIRECTIONS
Preheat oven to 425. Roast bones/oxtail for 20 minutes or until browned. Meanwhile, sear the onion face side down in a skillet until browned, and pierce the bay leaves with cloves to the onion.
 
Meanwhile, fill a large soup pot with filtered water and heat over medium until the water is hot, but not boiling. Place all the veggies and spices into the water slowly. Then carefully add in the roasted bones. Reduce heat all the way to low and cover with a lid. You DON'T want the liquid to boil or even simmer. 
 
Allow the veggies and bones/meat to cook for at least 2-3 hours before using the first broth. Initially, the liquid will become murky and bubbly, and with time will clear up as the proteins settle down to the bottom. 
 
Transfer only what is needed from the base pot of broth for soups or simply for drinking. Season that separately with salt, pepper, and/or bouillon. I like to add yellow curry for a nice "wow" factor. Pour more fresh filtered water into the kraft bruhe pot to replace what has been taken out and, set heat to very low, and cover with lid. Allow it to "cook" throughout the day. 

At night, turn off the heat, and the next morning, set the heat back to low. Bring back up to heat before using any of the broth for a soup or for drinking. Repeat this process until the broth lacks flavor, usually 3-4x. 
Alternatively, you can transfer all of the bone broth into freezer safe containers and freeze what is not needed for immediate use.  

For individuals sensitive to FODMAPs (like the leeks, onions, and garlic) in this traditional version, you can easily omit the leeks, onion, and garlic, and instead use twice as many tomatoes and pierce them with the bay leaf and cloves. Also, you can replace the garlic cloves with fresh ginger root. Adding in other spices like whole cardamom pods (4-6), a cinnamon stick (1), and star ansise (3) also add a good flavor if you want something less traditional.