Beef Bone Broth Recipe
You will need:
- A slow cooker or a large pot for the stove
- Roasting pan
- 1.5kg of beef bones – knuckle and neck bones are great (ask your butcher for grass fed bones)
- 3 ½ to 4 litres of water (filtered)
- 2 tbspn Apple Cider Vinegar
- I onion
- 2 carrots
- 2 sticks celery
- A knob of ginger (about inch square)
- 3 cloves garlic
- 1 tblspn Salt
- 1 tspn Peppercorns
- 3 Bay leaves
- Bunch of parsley (I tie mine together)
Put your beef bones on a roasting tray and cook in the oven for about 30 minutes or so at a 180 degree Celsius oven. The idea is to improve the taste ?
Take out of the oven and place these bones with the water (not heated) in a pot with the apple cider vinegar. Leave for about 30 minutes. The vinegar will help to speed up the process of drawing out all the goodness out of those bones.
While that is sitting, roughly chop up the veggies.
Add all the ingredients (except for the garlic and the parsley) and any other flavoursome herbs you would like to the pot.
Bring to the boil. This is the only time you really need to watch the broth (over the next few hours) and remove any impurities or froth on top of the mix.
Turn down to a simmer and let it cook away for a day.
I then add the parsley and garlic for the last 30 to 60 minutes.
Then, remove from the heat and let it cool. Strain your broth to remove all the bones, vegetables and other bits. Once it is cool you can pour into a jug or container/s to refrigerate and/or freeze. I use a large glass jar for storing in the fridge.
Mine usually lasts for about 4 or 5 days in the fridge.
For those who prefer chicken, just replace the beef bones with chicken carcasses and pieces. You can even add chicken feet (if you can get them) in either the beef or chicken version of the broth to value add some extra Gelatin goodness to your broth.