Beef Broth

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Ingredients

  • Grass Fed Beef Bones thawed and rinsed in cold water
  • 2 Onions
  • 2 unpeeled carrots
  • 2 large sticks celery
  • 2 bay leaves
  • 1 whole garlic head halved
  • ¼ cup whole black peppercorns
  • 2 tablespoons apple cider vinegar
  • large handful of parsley
 

Method

Previously this was called stock or soups, but I believe that the term broth indicates that it is a clear stock without any chunks of meat or vegetables at all. This recipe is a perfect use for grass fed beef bones. It allows the goodness to be gained from the bones. Broths can be very restorative, nourishing and supports health. Traditionally bone broth can be served warm, either on its own or to accompany roast beef sandwiches. It can be enjoyed all year round. Broth can also be substituted in recipes wherever beef stock would normally be used in a recipe, or can be used in gravies. It may also be had daily as a supportive practice towards health and wellness.

To make the broth I do the following, and the measurements are very flexible depending on the amount you wish to make. And for some it may taste too bland and you might like to add more pepper to taste. This broth may also be added in if you are making gravy from the pan the beef was cooked in, and just need a small amount of liquid to adjust the consistency. This broth may be made in the oven, slow cooker, pressure cooker, or stove top. I tend to use a pressure cooker as it saves some time. I have also used a slow cooker overnight at times.

Place the drained bones into a roasting tray and put in a moderate oven for 30 minutes to 1 hour. They do not need any oil. Meanwhile chop coarsely 2 peeled onions, 2 unpeeled carrots, 2 large sticks celery (If you can source vegetables which have not been sprayed with any chemicals then this will be beneficial). Place these into the bottom of the pressure cooker. Add 1 whole garlic head which has been sliced in half horizontally. Add 2 bay leaves, ¼ cup whole black peppercorns, 2 tablespoons apple cider vinegar, and a large handful of parsley.

Once the bones are finished roasting, then place these in on top. Also scrape in any drippings from the bottom of the roasting pan in as well. Then top with water to completely cover all the bones and vegetables, keeping in mind the capacity of your pressure cooker. Cook as per directions of the pressure cooker, on high for 3 hours. Then they need to be strained through a fine mesh strainer, saving the liquid. The meat and vegetables which will be left over can be used by making into beef & vegetable soup. Or the bones may be removed at this point, and the leftover vegetables may be blitzed up to make a richer stock.

The liquid is the important part. Now cover it and refrigerate overnight. Next day using a fork or a small spatula, gently lift off the congealed fat from the top of the liquid (which now will have turned into a gel). This fat may be discarded, or may be used for cooking purposes. The gel that is left may be reheated gently and restrained through a finer strainer, again repeating the refrigerator part and removing any residual fat again. To use the broth, it may be heated gently and had on its own as a broth (season according to taste), or added to other beef dishes requiring stock or extra liquid. If not using the entirety within 5 days (stored in the fridge), it should be stored in small containers in the freezer, and should be used within 6 months. Please keep in mind that this is a very flexible recipe, and if you desire to add other herbs or different quantities of ingredients to suit your taste, then please do.

"Broths can be very restorative, nourishing and assist gut health. Taken daily as a supportive practice towards health and wellness."