Bone Broth

Make this and drink a cup each day...

This is a basic, traditional stock recipe that you will find in the pages of any good cookbook. We get free beef bones from our butchers and put them in the freezer until we need them. Use as a basis for soups, stews or anywhere else that calls for stock. You could also make this in a slow cooker. Ideally, drink a cup of broth/soup daily.

Ingredients

Beef or chicken bones (including marrow bones)

A few carrots

1 large onion

Few sticks of celery

Parsley stalks

Herbs – I use rosemary and thyme

Black peppercorns (about 12)

Salt

 

 

Once fully defrosted, put them in a large greased roasting tray and surround with quartered onion, carrots (or other root veg if you prefer). These will give flavour to the stock but will be discarded (although you could incorporate them into a soup).

Roast for around an hour or less – until the bones are nice and brown.

 

 

 

 

Bring to a gentle boil and then simmer for 24 – 48 hours on a very low heat.

 

 

 

We have been trying to drink a cup of this every day. It is particularly good for joints and for healing the digestive system.

Below is an article about the benefits of bone broth. Search online – there is a wealth of information out there about bone broth!

Top 5 Reasons Why Bone Broth is The Bomb by Sean Croxton

Also watch this excellent video on bone Broth from AHS 2014: 

Kaayla Daniel: Bone Broth and Health: A Look at the Science

 

 

 

 

Take your beef bones and fully defrost if needed (I usually leave mine for about 24 hours or slightly less depending on the temperature).

 

 

 

Transfer  into a big pot. Loosen the scrapings from the roast tray with hot water and add to the pot too. Add some herbs (we use rosemary and thyme but you could add whatever you like), a couple of bay leaves, salt, and peppercorns, then add a couple of tablespoons of apple cider vinegar to help release the nutrients from the bones.

 

 

 

Allow to cool slightly, strain off and divide into containers (we usually divide into 1-1.5 litres) and allow to cool further.

When completely cold pop into the freezer.

Alternatively you could strain off and then return to the pan to make a soup. Add more herbs, spices, garlic, chopped vegetables, tomato puree or anything else that you find in the fridge. Cook for an extra couple of hours or more.

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