Beef Bone Broth
I prefer the subtle taste of the chicken bone broth for making soups but I always make beef bone broth to freeze and use in casseroles, curries, sauces and gravies. The beef bone broth adds a delicious flavour to all your favourite dishes while also adding a whole lot of health benefits, bonus!
Ingredients
3.5kg meaty beef bones (knuckle, marrow bones, rib or neck bones, soup bones)
3 tablespoons apple cider vinegar
2 onions (roughly chopped)
2 carrots (roughly chopped)
2 leeks (white part only - rinsed well and roughly chopped)
2 celery stalks (roughly chopped)
6 thyme sprigs
1 teaspoon black peppercorns (crushed)
1 garlic bulb (cut lengthways)
2 large handfuls of flat leave parsley (leaves and stalks)
Method
1. Preheat oven to 200℃.
2. Place the beef bones, onion, carrot, leek and celery in a roasting tray and roast for about 30 minutes until well browned.
3. Transfer the bones and vegetables into the crockpot, make sure you add all the fat and loosen any brown bits stuck to the bottom of the tray and add those in too.
4. Add the thyme, garlic and parsley to the crockpot.
5. Fill the crockpot with cold water until the bones are just covered.
6. Add in the apple cider vinegar and the peppercorns.
7. Turn the slow cooker on low and cook for 12 hours.
8. Allow the broth to cool slightly, then strain through a fine sieve into a large bowl. Cover and place in the fridge until the fat rises to the top and congeals (about a day).
9. Skim off the layer of fat (which is great to keep for sautéing and frying) and store it in a glass container in the fridge for up to 2 weeks.
10. Transfer the broth into smaller airtight containers and store in the refrigerator for up to 4 days or the freezer for 3 months.
Enjoy x
Ingredients
3.5kg meaty beef bones (knuckle, marrow bones, rib or neck bones, soup bones)
3 tablespoons apple cider vinegar
2 onions (roughly chopped)
2 carrots (roughly chopped)
2 leeks (white part only - rinsed well and roughly chopped)
2 celery stalks (roughly chopped)
6 thyme sprigs
1 teaspoon black peppercorns (crushed)
1 garlic bulb (cut lengthways)
2 large handfuls of flat leave parsley (leaves and stalks)
Method
1. Preheat oven to 200℃.
2. Place the beef bones, onion, carrot, leek and celery in a roasting tray and roast for about 30 minutes until well browned.
3. Transfer the bones and vegetables into the crockpot, make sure you add all the fat and loosen any brown bits stuck to the bottom of the tray and add those in too.
4. Add the thyme, garlic and parsley to the crockpot.
5. Fill the crockpot with cold water until the bones are just covered.
6. Add in the apple cider vinegar and the peppercorns.
7. Turn the slow cooker on low and cook for 12 hours.
8. Allow the broth to cool slightly, then strain through a fine sieve into a large bowl. Cover and place in the fridge until the fat rises to the top and congeals (about a day).
9. Skim off the layer of fat (which is great to keep for sautéing and frying) and store it in a glass container in the fridge for up to 2 weeks.
10. Transfer the broth into smaller airtight containers and store in the refrigerator for up to 4 days or the freezer for 3 months.
Enjoy x
To Read more, click here... How To Thicken Beef Broth? Easy Guide To Thicken Beef Broth?
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