Beef Bone Broth
SERVINGS: MAKES APPROX. 2L
TOTAL TIME: 10 HOURS MIN. MINS
Beef bone broth is a highly gelatinous, richly-flavoured gut, joint and beauty tonic. Add to sauces, use as a soup base, or simply enjoy a cup on its own for the ultimate nourishing, belly-boosting drink. Rich in amino acids, beef bone broth helps to support beauty and wellbeing by helping to heal and soothe the gut.
- 1 1/2 kg grass-fed beef soup bones
- 1 leek, coarsely chopped
- 1 large onion, skin on, quartered
- 1 carrot, unpeeled, coarsely chopped
- 1 tomato, quartered
- 2 sticks celery, plus leaves, coarsely chopped
- 1 tablespoon unpasteurised apple cider vinegar
- 5 sprigs flat-leaf parsely
- 4 sprigs thyme
- 2 cloves garlic, unpeeled
- 5 whole black peppercorns
- 2 bay leaves
- Preheat the oven to 200°C. Place the bones, leek, onion, carrot and tomato in a large roasting tray and roast for 45 minutes, or until well-browned and slightly blackened.
- Transfer the roasted bones and vegetables into a large heavy-based saucepan. Pour off any fat in the tray.
- Pour 1 cup (250mL) of water into the baking tray and stir, scraping the base to remove any stuck pieces and the cooking juices. Add into the saucepan.
- Add the remaining ingredients to the bones. Pour in enough cold water to generously cover the bones.
- Bring to the boil over a high heat. Decrease the heat and gently simmer for at least 6–8 hours, and up to 36 hours, topping up with water as required to keep the bones submerged. Skim the fat and impurities off the surface occasionally; this will help to give you a clearer broth.
- Use tongs to remove the bones from the broth. Line a large sieve or colander with a double layer of muslin cloth. Strain the broth, discarding the remaining solids. Set aside to cool, then cover and refrigerate overnight. Remove and discard the set layer of fat that forms on top of the broth. Use as required.
- NOTE: Bone broth can be stored in the refrigerator for 5–7 days or frozen in batches for up to 4 months. Simmering times for beef broth can vary between 8 and 24 hours, even up to 3 days! I recommend using a slow cooker for longer simmering times. The longer you simmer the more minerals will be released from the bones.