steak n’ eggs popsicle

1Coven the bones with water. Add a touch of apple cider vinegar to extract more from the bones. Bring to a boil, then cover and simmer for 4-5 hours.

2Strain + cheese cloth and let chill in the fridge for a few hours.

3Then remove the fat layer that formed on the top.

4Now, to get a transparent popsicle we need to remove all impurities from our liquid. To do this we’re gonna do something a bit weird.

5Take 3 egg whites, whip them until a bit foamy. Then add a small amount of ground beef (150-200g) and mix into the egg. You can also add a touch of water to it and mix.

6Now take your bone broth and put it on the stove top at medium heat. Add in the beef-egg mixture and blend. We want to slowly bring it to a boil - what will happen is that the egg whites and beef will start gradually cooking and form a raft that will slowly rise to the top and catch all the impurities. Once the raft is formed reduce to a simmer and let it go for 15-20 min. You will see the liquid below the raft has cleared.

7Remove raft and strain (+cheese cloth).

8Add vanilla bean. Once cooled to room temp add raw honey.

9That’s the base of your popsicle. Pour it to the popsicle mold.

10Make a steak, eggs, or fruit and add to it. Freeze.

11Enjoy!