Beef Bone Broth

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Here’s a recipe for how to make your own Bone Broth plus some reasons why we recommend it!

Beef bone broth is made my simmering the bones, connective tissue and joint bones that you can get from your butcher. The result is a highly nutritious broth that can be used as the base for soups or stews, sauces, risotto’s, rice or gravy’s. You can even drink it warm on it own or with some added herbs and spices. The options are endless and the flavour it adds is delicious!

Bone Broth is not only flavoursome but it boasts a number of health benefits. It is great for digestion and gut health. Gelatine is an abundant protein in bone broth and once in the digestive tract gelatine binds with water to support healthy movement of food through the intestines. It also contains many important vitamins and minerals since beef bones are rich in calcium, magnesium and potassium. It may also help fight immflamation and improve joint health.

INGREDIENTS

For approx. 4-8L (depending on your pot size)

  • 6 kg beef bones consisting of meaty bones and bone cartilage coming from joints and tendons

  • 2 brown onions (cut in half but do not remove the skin)

  • 1 carrot medium sized (cut in half)

  • 1 stick celery (cut into large pieces)

  • 3-4 garlic cloves

  • 1/4 bunch of thyme

  • A few stalks of parsley

  • 2-3 bay leafs

  • 1 Tbsp of peppercorns

  • Water to cover bones

  • Add other herbs or veg if you wish

METHOD

  • Firstly to clean the Bones you will need to bring a pot of water to boil, add the bones and meat and boil for 2-3 minutes. Strain the water off and refill the pot with fresh water to cover the bones.

  • Place the pot on the stove and as soon as the liquid is boiling reduce to a very low heat so the liquid only simmers.

  • After a few minutes of boiling a greyish protein foam will assemble on the top - Skim the foam with a small ladle and repeat this process every 10-15 minutes for the first hour of cooking.

  • Simmer for up to 12 hours on a very low heat and assure the bones are always covered with water (add water from time to time).

  • After 12 hours add the vegies and herbs and spices.

  • Leave the skin on the onion! (the onion skin will give the stock a lovely golden colour).

  • Continue to let simmer for another 12 hours with everything in the pot. Topping up with water occasionally.

  • After Approx. 24 hours Turn off the heat and let it cool.

  • Now strain the stock carefully with a ladle through a sieve (do not pour because a lot of the vegetables and meat particle could be dissolved again and turn the broth cloudy).

  • You can use some o0f the broth for a soup the same day or for whatever you intend to use it for and the rest for another time.

Note; If you do not skim the protein foam it will turn the stock cloudy as it would after a while dissolve again sink to the bottom and turn the stock slightly bitter and cloudy.