1-2-3- Beef Broth

A healthy and hearty base for your Fat Flush recipes

2 quarts filtered water
3 pounds beef shank
3 tablespoons apple cider vinegar
1 large onion cut in 1-inch pieces
8 stalks celery, cut in 1 inch pieces
4 sprigs fresh parsley
8 cloves garlic, minced
2 bay leaves



• Preheat oven to 450° F
• Place bones and onions in a roasting pan
• Bake for 30 minutes or until bones are browned
• Remove from oven
• Place bones and onions in a large stockpot
• Add water, vinegar and vegetables to pot and bring to a boil
• Reduce heat, cover and simmer for 3 hours
• Strain and discard vegetables and bones; save the meat for another recipe
• Refrigerate and use within 3 days or freeze

Makes 4 servings