cooking time: 4hrs
this recipe is free from gluten, dairy and sugar.
-
ingredients
1.5kg beef bones (knuckles, marrow bones) or bony chicken parts (such as carcass, neck, wings, feet, back)
4L filtered cold water
2 tbsp apple cider vinegar
1 large brown onion, chopped
1 leek, white part only cleaned, largely chopped
1/2 head garlic, unpeeled, sliced in half lengthways
2 carrots, chopped
2 stalks celery, chopped
3 bay leaves
5 whole black peppercorns
1/2 bunch fresh parsley
extra virgin olive oil
optional additional herbs:
2 sprigs fresh rosemary
2 sprigs fresh thyme
-
method
1. rinse bones & place in an extra-large pot with 4L cold water & vinegar. (water should cover ingredients by 2cm). allow standing for 30 mins.
2. if using chicken bones add vegetables to pot.
3. if using beef bones, pre-heat oven to 200°C. brown bones, leek, onion, garlic, carrot and celery in the oven for 20 - 25 minutes. turn halfway. add bones and vegetables back to the pot of water.
4. add bay leaves and peppercorns and bring to a boil.
5. reduce heat to a low simmer. skim off any scum that rises to the surface. cook covered for min 12 (or more) hours.
6. in the final 15- 20 minutes add fresh herbs.
7. skim the surface for any impurities and pass the stock through a fine sieve/ cheesecloth.
8. discard bones, vegetables and herbs.
9. allow to quickly cool & refrigerate overnight. skim off solidified fat that has risen to the surface (optional). you should be left with a gelatinous bone broth when cold.
-
serving suggestions
enjoy as a mug of healing bone broth or add to recipes where you would use stock/ liquid
tip
you can also cook in a slow cooker. once the broth has been brought to a high simmer, transfer to slow cooker on low 12 hours or more
-
recipe by @myfoodreligion
Comments