Bone Broth has become extremely popular, we think you'll enjoy this recipe using our very own Organic Beef Bones
It's different to a lot of recipes in that you cook the bones twice to get the full richness of flavour and all the goodness and nutrients into your beef broth.Preparation:
1 large roasting pan
1 large stock pot or hob deep casserole
1 large fine mesh strainerIngredients
1 kilo (or more) of our organic beef bones
2 stalks of celery
2 tablespoons Apple Cider VinegarOptional:
1 tablespoon or more of sea salt
1 teaspoon peppercorns
additional herbs or spices to your taste
add 2 cloves of garlic for the last 30 minutes of cooking.
Roast the raw organic beef bones in the over first for about 30 minutes at 350 degreesSecond Stage
Place the roasted bones in the large pot or casserole (about 5 litre capacity)
Pour (filtered) water over the bones and add the vinegar.
Steep the bones in the cool liquid for 20-30 minute - acid in the vinegar helps the nutrients come out of the bones.
Chop and add vegetables (except the parsley and garlic, if using) to your pot or casserole.
Then add any additional spices/seasoning you are usingStage Three
Put the pot on the hob and slowly bring to the boil.
When it starts bubbling well, reduce heat to a simmer, keep it at a constant simmer for 6-7 hours.
Over the first few hours of simmering (check every 20-30 minutes) scoop off with a spoon the foam layer of impurities that comes to the top and throw away.
If using add garlic and parsley in the last 30 minutes
Remove from heat and let cool slightly.
Strain the beef broth using a fine metal strainer and remove all the bits.
Once cool store in a gallon size glass jar in the fridge for up to 5 days.
You can freeze to use later