12 cups of water
500g of pasture fed gravy beef
1.3kg of pasture fed beef soup bones
2 large carrots 1 large leek
2 large onions
3 cloves of garlic
2 stalks of celery
3 bay leaves
1 tablespoon of apple cider vinegar
3 teaspoons of black pepper (coarsely ground)
2-3 pinches of sea salt
Best done in a slow cooker on low for 8-24 hours but a large stock pot will work fine.
Roast soup bones on a baking sheet in a 200c oven for 30-40 minutes.
Add bones, marrow, and all fat drippings directly to the slow cooker or stock pot. Be sure to collect the fat stuck to the baking sheet by adding a few drops of water to the pan to deglaze – this adds both colour and flavour to your finished broth.
Add chunky cut carrots, leek, onions, celery and garlic (chop each clove in to quarters) and the bay leaves.
Add water or fill slow cooker or pot to 2/3 with water, 2-3 pinches of sea salt, the pepper and 1 tablespoon of apple cider vinegar (the vinegar helps to draw minerals from the bones).
Set the cooker to low and cook for 12-24 hours. The longer you cook it, the richer the flavour will be. For stove top: cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, for at least 8 but up to 24 hours on the stovetop. The longer you simmer it, the better your broth will be.
Add more water if necessary to ensure bones and vegetables are fully submerged.
Once finished, allow broth to slightly cool and strain out the bones. When cooled the broth will contain a floating layer of fat. The actual amount of fat in your bone broth soup may vary. Stir through – may be refrigerated and re-heated as you like.
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