Beef Broth Recipe
Here is the recipe for bone broth (as mentioned on my Facebook post) taken from the beautiful book ‘The First Forty Days’ by Heng Ou.
This recipe makes 2 litres worth of broth or 6-8 servings. The best bit is once prepped and going, it can jet be left meaning minimal effort. It can be batch cooked and either placed in the fridge or freezer ready for when you want it.
– 4 pounds (1.8kg) beef bones (short ribs, marrow, neck, joints, whatever you can get
– 2 inch (5cm) of fresh ginger, unpeeled and halved
– 2 leeks, white parts only (roughly chopped)
– 3 large carrots, unpeeled, sliced into thick rounds
– 1 tablespoon of good quality apple cider vinegar
– 1/2 teaspoon whole cloves (optional)
– 1/2 teaspoon of star anise (optional)
– sea salt and freshly ground pepper
1. Preheat the oven to 350ºF (175ºC)
2. Place the bones in a large roasting pan (or, if it’s ovenproof, in the stockpot that you’ll use to cook them on the stove). To save time, add the onions and ginger with the bones so they begin caramelising as well. (This will give the broth a rich flavour) Roast for about 30 mins, or until the bones are brown and crackly and juice has started to collect on the bottom of the pan.
3. If you used a roasting pan, let the bones cool slightly, then transfer them to a stockpot. Or if you’re using the same pot, add 3 quarts (2.8L) water, or enough to cover the bones with the roasted onion and ginger by about 1 inch (2.5cm). Add the leeks, carrots, vinegar, and if using, the cloves and star anise.
4. Bring to a boil over high heat, skim off any foam that rises to the top, then reduce the heat to low and simmer for 2-4 hours, covered, checking every so often to skim off any additional foam. The broth is done when it delivers an appealing earthy flavour.
5. Remove from the heat, strain, and season with salt and pepper to taste (easy on the salt), reserving the bones to make more broth later or immediately add more water and boil the bones again. Drink warm or pour into glass mason jars and keep in the fridge for up to 5 days. (Remember this homemade broth can be used as a component in other recipes – soups, stews, congees – over the nest several days.) Or, fill glass mason jars and freeze up to 3 months.
TIP: to make this broth in a slow cooker, set on medium or low heat and cook for approximately 8 hours. Remove any fat that forms on top.