Nourish bone brothRestorative, rehydrating and really, really comforting – a cup of bone broth can be just what you need when you’re feeling under the weather.
Prep time:25 minutes
Cooking time:6 hours
- Preheat the oven to 180°C/Gas Mark 4.
- Roast the beef bones in a baking tray until dark and golden; around 40 minutes.
- Cut the vegetables into large chunks.
- Gently heat the oil in a large saucepan and gently sauté the vegetables until starting to soften; around 20 minutes.
- Add the roasted bones to the vegetables with the remaining ingredients and water. Bring to the boil and gently simmer for 2 hours.
- As the broth cooks, froth will rise to the top of the pan. Skim this off with a spoon and discard for a clear, tasty broth. You’ll need to do this a few times as the bones simmer.
- Remove the bones from the pan, allow to cool slightly, then push out as much marrowbone as you can.
- Return the bones and marrowbone to the pan and simmer for another 3 hours, remembering to skim away any froth.
- Leave the broth to cool down then pass it through a fine sieve, retaining the clear liquid.
- Use the broth immediately or divide it into portions and freeze.
- 1kg mixed beef bones (with bone marrow)
- 200g celeriac
- 200g celery
- 200g leeks
- 200g carrots
- 4 cloves of garlic
- 2 white onions
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon sea salt
- 1 bunch of parsley
- 1 large piece of ginger
- 1/4 teaspoon of nutmeg
- 4 bay leaves
- 5 juniper berries
- 1 sprig of thyme
- 3 litres water
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