Beef Bone Broth
Bone broth is so nourishing and is a great way to start your morning, sipping on a warm cup of broth while soaking in some morning sun. It’s much simpler to make than you think and is full of flavour and collagen.
Ingredients:
1kg beef bones (preferably joint bones for the collagen and grass-fed for the nutrients)
1 large onion
1 head of garlic
3 large carrots
3 stalks of celery
2 tbs olive oil
1 tbs salt
1 tsp black peppercorns
1 tsp fresh ginger, diced
1/2 tsp dried turmeric
2 bay leaves
1 small handful parsley (or 1 tsp dried)
1 small handful basil (or 1 tsp dried)
Method:
Preheat the oven to 200 degrees Celsius.
Peel the onion and cut it into quarters. Cut the head of garlic in half lengthways.
Peel the carrots and cut the carrots and the celery into large chunks.
Place the bones and all of the veggies on a large oven tray, and drizzle with olive oil and sprinkle with salt. Massage the oil into the bones.
Roast the bones and veggies for 40 minutes until the bones are golden.
Place the bones and roasted veg in a large Dutch oven, and pour in water until the bones are covered.
Add the peppercorns, ginger, turmeric, bay leaves, parsley, and basil to the pot and bring to a boil, then bring down to a simmer.
Allow to simmer with the lid slightly ajar to allow some steam to escape. Leave to simmer for 2-3 hours.
Once it is done simmering, taste to see if more salt is needed and adjust to taste.
Use some tongs to fish out the bones and any large pieces of veg. It is optional, but you can blend the veg and herbs, then add it back to the broth for extra nutrients and fibre (or discard them if you prefer).
Strain the broth through a strainer or cheesecloth to remove any small bits.
Pour the clear broth into some disinfected jars and store them in the fridge until needed. They will turn to a jelly texture once cold from all of the collagen (this is normal).
Use as a base for soups, heat up to sip on on its own, or to make bone broth hot chocolate. Enjoy!