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Beef Bone Broth

Yields1 Serving
Prep Time30 mins


CategoryDifficultyIntermediate

Bone broth has gained popularity in recent times due to it’s amazing health benefits. It is collagen rich which helps the body’s joints and maintains healthy skin, restores your gut’s lining and fights against food sensitivities. Our beef bones are a selection of bones from across the carcass which have retained some muscle, connective tissue and fat, which adds flavour and more nutrients to this delicious drop.

Ingredients

 2 kg beef bones
 olive oil, coconut oil, or rice bran oil
 ¼ cup organic apple cider vinegar
 2 garlic cloves
 3 carrots
 2 bay leaves
 1 onion
 2 celery sticks
 peppercorns
 salt
 water to cover

Method Steps

1

Pre heat the oven to 180 degrees.

2

Place bones on a baking tray and cover in oil.

3

Place bones in the oven and roast for approximately 1 hour.

4

Place bones in a pot, crockpot, or slow cooker, add apple cider vinegar and all other ingredients.

5

Add enough water to cover the bones.

6

Bring to a boil and skim the scum from the top and discard, if needed.

7

Reduce to a low simmer, cover, and cook for 24-72 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day, or use a slow cooker).

8

Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.

9

Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use as a stock in soups, stews, curries and sauces.

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Ingredients

 2 kg beef bones
 olive oil, coconut oil, or rice bran oil
 ¼ cup organic apple cider vinegar
 2 garlic cloves
 3 carrots
 2 bay leaves
 1 onion
 2 celery sticks
 peppercorns
 salt
 water to cover

Directions

1

Pre heat the oven to 180 degrees.

2

Place bones on a baking tray and cover in oil.

3

Place bones in the oven and roast for approximately 1 hour.

4

Place bones in a pot, crockpot, or slow cooker, add apple cider vinegar and all other ingredients.

5

Add enough water to cover the bones.

6

Bring to a boil and skim the scum from the top and discard, if needed.

7

Reduce to a low simmer, cover, and cook for 24-72 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day, or use a slow cooker).

8

Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.

9

Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use as a stock in soups, stews, curries and sauces.

Beef Bone Broth
IngredientsDirections