Beef Bone Broth Recipe – Cooking a delicious, nutritious broth step by step

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Beef Bone Broth Recipe

4 x Beef Chuck Bones
1 x Beef Marrow Bone(get your butcher to saw lengthwise and cut the knuckles each end)
Filtered Water
2T Organic Apple Cider Vinegar
3 Stalks Celery, chopped
1 large onion, chopped
1 large carrot, chopped
3 Sprigs Italian Parsley
3 Bay leaves
1t peppercorns
3 cloves of garlic
Extra water

Preheat oven to 200 degrees Celcius.

3/4 fill a stockpot with filtered water and Cider Vinegar. Add all the bones to pot.

Soak bones for 1 hour. Drain bones into colander(keep water). Place bones into ovenproof dish, add chopped celery, onion and carrot. Roast in preheated oven for 20-30mins until bones have caramelised.
Remove bones and vegetables from roasting dish and add back to saucepan – that bones had been soaking in.
Add parsley, bay leaves, peppercorns and garlic.
Bring up to boil and remove scum as it comes up to surface. Turn heat down to a slow simmer. Continue to remove sediment that comes to top over next 10 mins.
Top up with more water as necessary to keep bones covered.
Cook for 24hr.
Drain off broth liquid and put into smaller containers( I usually make a few 500mls and a couple of 1litre containers)
Cool then refrigerate.

Note:You can remove the fat that forms on the top before freezing. I keep this and freeze it and use it for cooking with.

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