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 ideally with meat on them
1 whole onion, cut in half (keep peel on)
1 leek, tops chopped off and cleaned
1 very small celeriac root 
2 carrots 
1 large tomato (optional) 
2-4 cloves garlic
10-15 peppercorns
4 juniper berries
4 cloves
​2 bay leaves
1/2 bunch parsley
 
DIRECTIONS
Preheat oven to 425. Roast bones 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 to medium low. You DON'T want the liquid to boil or even simmer. 
 
Allow the veggies and bones/meat to cook for about 2-3 hours. Initially, the liquid will become murky and bubbly, and with time will clear up as the proteins settle down to the bottom. Remove the veggies and set aside. You can chop/dice them up later to add to a soup if you want. 
 
Transfer only what is needed from the base pot of broth for soups or simply for drinking. Season that separately with salt, bouillon and/or dulse flakes. Pour more fresh filtered water into the bone broth pot to replace what has been taken out and set outside to cool, covered. 
 
The next morning or afternoon reheat the broth over medium low for two hours and use what you need for your next soup. Repeat this process until the broth lacks flavor, usually 2-3x. 
Alternatively, you can transfer all of the bone broth into freezer safe containers and freeze what is not needed for immediate use.