We are a big fan of bone broth during the winter season as it supplies you with quite a bit of nutrients. My boyfriend and I love having this in the morning, instead of tea you can have a cup of bone broth. It just gets you going, yuuum.
I also use it as a base stock for other recipes. I usually make the stock during the weekend and save it for the week if I’m making anything that requires it. Sometimes I just get going and make 2 batches and freeze it, so I have it ready to go when needed.
As you will notice when you make this, every time you make it, it will taste slightly different, depending on the vegetables you are adding. You can also play around with the herbs and spices. So, the recipe offers a starting basepoint and you can definitely play around. When it comes to herbs I basically check what I have in my fridge and use that to add flavor.
I mention vegetable leftovers, because I actually save them when I’m cooking different dishes and freeze them till I’m making my next broth. A great example of this is the broccoli stalks as I don’t always use all of the stalk when cooking. I just seal it in a big and put it in my freezer.
The apple cider vinegar has a duo function as it will add a little bit of acidity to your broth but it also aids in extracting all the nutrients from the bones into your broth, which will give you that nice fatty layer.
The easiest way to make it is in a slow cooker as you can set it to 8-10 hours and continue with other stuff. You can even set it overnight and wake up to a beautiful broth.
But don’t worry if you don’t have a slow cooker, you can set it to simmer in a large pot, you’ll just have to pay more attention to it and gradually add more water as it cooks because it will evaporate, which is a problem you won’t have with a slow cooker. I’m well aware you won’t be willing and able to check a broth on the stove for 8 hours, a minimum of 2 hours will also get the job done!
Beef Bone Broth
- slow cooker/big pot
- 1 kg bones if you like buy with marrow for an extra treat after cooking
- 1 yellow onion quartered
- 1 garlic bulb chopped in half
- 1 leek roughly chopped
- 2 celery stalks roughly chopped
- 2 cups vegetables use all leftovers you have saved, carrots, celeriac, broccoli stalks, parsnip etc
- 2 bay leaves
- 1 tbsp black peppercorns
- 1 tbsp oregano dried or fresh, both work
- 1 tbsp caraway/cumin seeds
- 1 tsp thyme
- 2 tbsp sea salt
- 2 tbsp apple cider vinegar
- Start by layering the bottom of your pot with the bones.
- Quarter the onion and add to your pot.
- Chop the garlic bulb in half and add to pot.
- Add all remaining vegetables.
- Continue to layer with the seasoning.
- Depending on the size of your pot, fill with water till maximum capacity. I manage 3 liters in my slow cooker and 2½ liters in my biggest pot.
- Set to simmer over stove/ Set slow cooker on low for 8 hours.
- Strain once it's done to get clear broth.
- Split into containers to use later or freeze. If you're freezing write the date and amount (cups/liters) so you can easily grab what you need for your other recipes.