Beef bone broth
How to make the best bone broth
Serves
10 - 12
Prep Time
10 mins
Cook Time
24 hrs
The difference between bone broth and stock all comes down to the length of cooking time and the addition of acid, in this case vinegar. The longer cooking time of the bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid. When cooled in the fridge, your broth will turn into a hard jelly.
Print
ShareIngredients
2kg beef bonesi
2 onions
cut in half2 celery stalks
roughly chopped2 large carrots
cut into thirds7 large sprigs parsley
7 sprigs fresh thyme
2 bay leaves
2 Tbsp peppercorns
2 Tbsp cider vinegar
1 Tbsp salt
3-4 large garlic cloves
peeled4cm piece of fresh ginger
sliced
Method
This step is optional but makes for a darker broth.
Preheat the oven to 180°C (350°F).
Place the bones on a baking paper lined roasting dish.
Roast for 25-30 minutes until well browned.
Put the bones and all the ingredients into a large crock pot - vegetables and herbs at the bottom.
Cover with water (up to 2 litres), ensuring water level is a few centimetres from the top.
Cover and cook on low for 24 hours.
A good sign that it is done is that the bones should look porous and dry and the connective tissue, tendons and cartilage will have dissolved.
Remove the bones and larger vegetables and herbs.
Strain broth through a fine sieve into storage jars.
For a really clear broth use a sieve and muslin cloth.
Discard vegetables and bones.
If you want a low fat broth check out tips and tricks below.
Adjust seasoning to taste.
Broth can be stored in the fridge for up to 5 days or frozen for up to 6 months.
Nutrition Information per Serving (204g)
Analysis of bone broth in our recipe analysis tool cannot yield accurate results. This nutrition information is based on 'Soup bone and vegetable broth' from Food Works 10, so is only indicative of the energy and nutrients found in this type of bone broth.
