A beef bone broth is a fantastic addition to your diet. It is rich in collagen which helps to support your gut health and supports healthy hair, skin and nails.
You can make your own at home to add to any stews, soups, or sauces you make for an additional nutritional kick.
What You Need:
- 1.5-2 kg of beef bones. Try to get neck bones, short ribs, shanks, and oxtails.
- 2 tbsp. of organic olive oil
- 2 tbsp. of organic apple cider vinegar
- 12 cups of water (approximately)
- 3 organic celery stalks
- 2 medium organic carrots
- 2 medium organic onions
- 2 cloves of organic garlic
- 2 bay leaves
- 1 tbsp. of organic black peppercorns
- Finely ground Himalayan salt
- Stockpot
- Baking tray
- Fine mesh sieve
What To Do:
- Preheat the oven to 200 degrees Celsius.
- Prepare the baking tray with either oil or paper. Place the bones on the tray.
- Place the tray in the oven. Roast the bones for 30 minutes. Turn the bones, then roast for another 30 minutes.
- Roughly chop the vegetables. You don’t need to be precise as these will be removed from the final bone broth. You can add them to something else, otherwise, they can be discarded.
- In the stockpot, place all the bones, chopped veggies, herbs, vinegar, salt, and any other flavouring ingredients if you want to personalise the recipe.
- Cover with water, so that everything is under about 5 cm of water.
- Heat broth on high heat until it simmers, then reduce heat to low. Cover the broth and let it simmer for at least 8 hours and up to 24 hours.
- While it is cooking, skim the foam off the top occasionally. Keep an eye on the water level, you may need to add water occasionally. Keep the ingredients covered.
- Remove from heat after it has cooked and strained the bone broth through a fine-mesh sieve.
- Place in a large container and allow to cool to room temperature.
- Once cool, place it in the fridge to chill.
- Before using, scrape off any solidified fat that forms.
Adapted from a recipe by Linda Spiker, find the original here.
