Adrenal Fatigue Coach Broth
Servings Prep Time
4 15mins
Cook Time
Servings Prep Time
4 15mins
Cook Time
  • 4lbs. mixed beef bones (oxtail, neck bones, knuckles,short ribs)
  • 3 selery stalks (roughly chopped)
  • 2medium carrots (roughly chopped)
  • 2medium onions (roughly chopped)
  • 1tbsp. coconut oil or olive oil
  • 2tbsp. apple cider vinegar
  • 1 bay leaf
  • peppercorns (to taste)
  • real salt (to taste)
  • cloves of garlic (optional)
  1. Preheat oven to 200 C / 400 F.
  2. Put bones in roasting pan or on a single layer on a sheet. Drizzle over with coconut oil or olive oil and roast for 30 minutes. Then flip over each bone and roast for an additional 30 minutes. While the bones are roasted chop the vegetables.
  3. Place roasted bones, vinegar, vegetables, bay leaf, peppercorns, real salt, and garlic (if using) in a large soup pot. Cover completely with 10 cups of water and bring to a high simmer.
  4. Once there is a high simmer, reduce the heat to low and let the broth simmer for 12-24 hours.
  5. Throughout simmering, add more water as needed so that all the ingredients keep submerged.
  6. Remove from heat once the broth has reached a dark, rich brown colour. Discard the bones, vegetables and bay leaf and strain through a cheesecloth. Let the soup pot cool to room temperature.
  7. Once room temperature is reached pour into jars and let cool in the refrigerator for at least 1 hour.
  8. When you are ready to serve, remove the condensed fat off the surface of the broth and heat to the desired temperature.
Recipe Notes

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