Basic Beef Bone Broth
Full of gelatin, this is the perfect gut nourishing addition to everyones diet
- Around 2-3kg of meaty bones such as ribs, shanks, neck, cutlets etc. These can be cooked bones.
- If you can add in one beef, calf or pigs food (the result will be having a much more gelatinous broth)
- Some marrow bones and or knucklebones are also amazing
- 1/2 cup of raw apple cider vinegar
- 2 brown onions (ends cut off, roughly chopped, but you can keep the skin on)
- 3 Carrots, peeled and roughly chopped
- 3 celery sticks, roughly chopped
- A mix of herbs ( I use bay leaves, fresh parsley and thyme) Either tie these together or just let loose.
- 1 Tbsp of whole black peppercorns
- A big sprinkle of sea salt
- Filtered water to cover all ingredients.
If your bones are raw then start with step one. If not go straight to step two.
1. Roast your meaty bones in a roasting pan turning them once of twice for about 30 mins on 180 degrees. They should be well browned.
2. Add all the bones (including marrow and foot) to a stock pot and add the rest of the ingredients to your slow cooker and cover with filtered water.
3. Cook for 12-24 hours. The more time the better.
4. Strain it all and remove leftover bones and vegetables. Before you chuck these out make sure you save all the marrow from the bones and either eat or add back into your cooking.
5. Let the broth completely cool and pour into glass jars. If not using straight away allow it to completely cool in the fridge before freezing.
1. Once all the broth is set (cool) there will be a layer of fat that has risen to the top and set over the liquid. You can either keep this and have with the broth OR you can separate it and keep it in an airtight container and use it to fry off other cooking. It adds a beautiful flavour to meats. This is known as lard.
2. Use the broth in your cooking or it is amazing just in a cup to start your day.
3. I freeze all of our bones that we use in cooking and bring them out when I am ready to make my broth. Don't be scared to mix beef with lamb bones.
4. I also freeze any vegetable scraps that I miss using for cooking such as the celery tops of older carrots and use these in my broths