CFusion Canna Bone Broth


5 lbs. beef bones
2 carrots roughly chopped
2 onions unpeeled and chopped
4 cloves garlic
2 celery stalks chopped
2-4 bay leaves
Salt and black pepper to taste
1 cup beef tallow
7-10 grams cannabis

Canna Bone Broth recipe


Preheat the oven at 240°F.


Roast the bones with the carrots, onions, garlic, and celery for 40-45 minutes in a large deep pot.

Add the bay leaves, salt, and pepper. Cover with water close the pot with a lid and cook in the oven for at least 3-4 hours adding more water as needed.


Strain and discard the vegetables from the broth.


In the meantime, place the flowers in the Cfusion pod, secure and tighten the lid. Place the pod into the silicon sleeve. Decarboxylate the cannabis in a preheated oven at 240°F for 60 minutes.

Melt the tallow gently over low heat, then pour into the Cfusion Infusion Chamber.

Transfer the Cfusion Pod from the sleeve into the chamber and seal it up.

Immerse the chamber into a heated water bath and let it cook at 165°F for 60 minutes.

Remove the steel pod out of the Cfusion Immersion Chamber and pour the infused tallow into the broth. Mix well and transfer into an airtight container.


  • Don’t skip the roasting part. Roasting the bones beforehand gives your broth a richer flavor and color.
  • Chop the vegetables in large chunks otherwise they will get mushy.
  • Start with cold water. Hot water will make the broth cloudy.
  • Towards the end of cooking time you can let the broth reduce down according to how you like the consistency but before that keep the bones covered by adding water as needed.