Beef Bone Broth

Ingredients

• 2 -3 kg of Beef Bones (ask the butcher for bone broth bones)
• 1 onion
• 2 carrots
• 2 – 3 cm piece of fresh ginger
• 5 -6 cloves of garlic
• 1 tbsp black pepper corns

Herbs & Spices of your choice – I like to add:

• Bay leaves
• Cardamom
• Fennel seeds

Method

1. Roughly chop vegetables, ginger and garlic and throw all the ingredients into a large stockpot – about 7 litres.
2. Cover with filtered water, cover and bring to the boil.
3. Remove the lid and replace with a splash guard.
4. Reduce heat and simmer for 10 – 12 hours – Your broth is ready when the bones are ‘empty’.
5. Turn off the heat, cover and leave over night to cool.
6. In the morning scrape off the excess fat layer on top.
7. Freeze in zip lock bags – a ladle or cupful per bag.
8. These will freeze flat and stack nicely in the freezer and will that in a few minutes when needed.

 

Extras – Turn your broth into a delicious Miso and Mushroom soup:

1. To two cups of filtered water add 4 -5 finely sliced mushrooms and boil for about 5 minutes.
2. Add 1/2 teaspoon Vegetable Stock Pot concentrate and one cup bone broth. Simmer for 5 minutes.
3. Add ½ – ¾ tbs red miso to taste and remove from the heat.
4. Spice up with fresh chili, soba noodles, baby bock choy etc.