Beef Bone Broth
How to Make the Best Beef Bone Broth
10 - 12
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.
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2kg Quality Mark beef or lamb bones
2 stalks celery stalks
2 large carrots
7 large sprigs parsley
7 large sprigs fresh thyme
2 Bay leaves
2 tbsp peppercorns
2 tbsp cider vinegar
1 tbsp salt
3-4 large peeled garlic cloves
A thumb sized piece, of sliced fresh ginger
To Make Broth
This step is optional but makes for a darker broth.
Heat to over to 180°C (350°F).
Lay out the bones on a baking paper covered tray.
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 and meat on top.
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)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)