Makes approximately 4 quarts. Use this nutritious beef stock in sauce, soup, stew, or gravy.

  • 4 pounds of beef bones, including knuckle bones

  • 3 pounds meaty ribs or neck bones

  • 1 calves foot, cut into pieces (optional)

  • 4 or more quarts of cold non-chlorinated water

  • 1/2 cup lemon juice, freshly squeezed

  • 3 onions, coarsely chopped

  • 3 carrots, coarsely chopped (substitute with kohlrabi or turnip for the candida diet)

  • 3 celery stalks, coarsely chopped

  • several sprigs of fresh thyme, tied together

  • 1 teaspoon dried green peppercorns, crushed

  • 1 bunch fresh parsley, chopped

All dried and ground herbs and spices must be organic or certified organic from the health store because all commercial products
are irradiated (zapped with radiation) which change and damage the body’s cells if consumed.


  1. Place beef bones, knuckle bones and optional calves foot in a very large pot.

  2. Add lemon juice and cover with water. Let stand for one hour.

  3. Meanwhile, place the meaty bones in a roasting pan and brown at 350°F (176°C) in the oven. When well browned, put it in the pot along with the vegetables.

  4. Add cold water to the pan, set over a high heat, and bring it to a boil, stirring with a wooden spoon to loosen the juices on the bottom of the pan. Add this liquid to the pot along with the bones.

  5. Add additional water to the pot, if necessary (in order to cover the bones) but the liquid should come no higher than within one inch of the rim of the pot. The volume expands slightly during cooking.

  6. Bring it to a boil. Reduce the heat to a simmer (low heat), and add the thyme and crushed peppercorns. Keep it covered during cooking.

  7. Skim off the scum, along with foam, that rises to the surface of the water. Use a large flat spoon to skim it off and discard it.

  8. When the meat on the bones has been cooked, remove those bones. Allow them to cool, and then remove the meat, storing it for future use in other dishes. Put the bones back into the pot.

  9. Simmer the stock for at least 12 hours, but it will be much more nutritious if you simmer it 72 hours. When it is almost finished, add parsley and simmer a final 10 minutes.

  10. Remove all of the bones with tongs or a slotted spoon, and strain the stock into a large bowl.

  11. Cover the bowl and put it in the refrigerator to cool. Transfer to smaller containers. It is best to store frozen foods in glass containers.
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