Nutrient and protein-rich, golden and flavourful bone broth. Made by simmering bones and connective tissue (specifically those high in collagen) for long periods of time. Renowned for being beneficial for joints, digestive system and skin.

You don’t need fancy equipment to make your own bone broth at home but do choose organic beef bones which are free of added hormones and antibiotics.

  • 2kg organic mixed beef bones
  • 4 carrots, roughly chopped
  • 2 onions, roughly chopped
  • 4 celery sticks, roughly chopped
  • 4 garlic cloves, peel on and smashed
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 3 sprigs fresh thyme
  • 6 springs fresh parsley
  • 100ml apple cider vinegar

Put the bones in a large stock pot and cover with cold water (use 2 large pans if necessary). Bring to a boil over high heat and simmer for 10-15 minutes before draining and rinsing the bones with water.

Preheat oven to 230°C. Transfer the bones and add the vegetables (carrots, onions, garlic, celery) to a roasting pans. Avoid piling them all on top of each other – use two roasting pans, if necessary. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.

Wash the stockpot that was used to blanch the bones and add the roasted bones and vegetables – divided between the two pots if used. Scrape up any brown bits and juices remaining in the roasting pan using a metal spatula and a little water, if needed. Add the bay leaves, peppercorns, herbs and apple cider vinegar, divided between the two pots if used.

Fill pot with enough water to generously cover the bones, and cover with a tight-fitting lid and bring to a low boil. 

Reduce heat to low and simmer, with the lid slightly ajar, skimming any foam or excess fat, as needed. Simmer for at least 8-12 hours or up to 24 hours (do not leave the stove running overnight. Simply cool and store in the refrigerator and continue to simmer the next day). Add more water if needed to make sure bones and vegetables remain fully submerged.

If the vegetables (particularly the carrots) turn too soft and mushy at any point throughout cooking, use a slotted spoon to remove. Enjoy as a delicious snack or discard.

Once the bones have simmered and your broth is ready, you will need to strain the broth through a fine-mesh strainer. For an extra clear broth, strain a second time through a food-grade cheesecloth.

Set aside the broth to cool and allow the bones to cool.

Transfer your broth to the fridge and allow it to cool completely. The result will be a hard, thick layer of fat and a bottom layer that is your bone broth (which should look like gelatinous brown jelly). Use a fork to scoop off the top layer of fat. This will leave behind the healthy bone broth, minus the fat.

Bone broth stores well in the refrigerator for approximately 5 days, and freezers perfectly.

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