Beef Bone Broth
A South American proverb states that, “a good bone broth would resurrect the dead”. Broth is one of the simplest, in-expensive items that are the backbone to any traditional kitchen. If you want to start somewhere, start here.
What is Bone Broth? it is a mineral rich liquid obtained by simmering animal bones with veggies in water over a period of time. All of the minerals retained in the bones is leached into the broth, leaving you with weak and porous bones.
Why use it? Bone broth’s are a traditional culinary ingredient used as a base for many meals however, they are also incredibly valuable for their healing and nutrient properties. They are rich in minerals and gelatine which supports bone and joint health. They are also known to enhance immunity and to heal and seal the gut. Read more about the importance of bone broth here.
- about 3kg of large marrow bones cut into smaller pieces
- 2 large onions halved
- 3 large carrots chopped roughly
- 3 sticks of celery chopped roughly
- 2 bay leaves
- 6 peppercorns
- 1/4 cup of apple cider vinegar
- 1 large bunch of parsley
- Place all ingredients into a large stock pot and just cover with water.
- Allow to sit for 15-20mins to give time for the vinegar to react and encourage the bones to release their nutrients.
- Place on stove and bring to boil.
- Reduce heat to maintain a simmer with the lid on (remove any scum that rises to the surface with a slotted spoon)
- Simmer for 24-48 hours (less for chicken and fish and the longer time is required for beef).
- Remove lid and simmer with lid off for the last 3-6 hours if it needs to reduce any further.
- Once done, remove from heat and allow to cool for a couple of hours.
- Strain through colander and be sure to reserve the precious liquid.
- You can refrigerate and it will keep for up to a week. Otherwise you can freeze in glass jars and use as required.
- You will notice much of the middle of the marrow bones will have dissolved into your broth leaving you with hollow bones.
- some people prefer to roast their beef bones briefly to brown them before making into stock (this is said to improve the flavour and depth of colour of the broth)
- Your bone broth should set like a jelly in the fridge. Some set very firm and others are more blobby.
- If you like a more concentrated and gelatinous broth then you can reduce it further once you have strained the broth off by returning to the heat and simmering with lid off for another 30mins.
- Ask your butcher to cut your beef marrow bones longitudinally to enable the marrow to be dissolved easier during the cooking process.