BEEF BONE BROTH
Bone Broth has become popular among health and wellness advocates for its nutritional value – not to mention its delicious, rich flavour. You can use bone broth as a stock base for soups or stews or simply drink it on its own with some toasted Nomad Breads Original Turkish Bread.
- 2 kg beef bones – make sure you include some marrow bones
- 2 carrots, cut into 2cm slices
- 1 brown onion, cut into 4
- 2 celery sticks, cut into 4
- 2 bay leaves
- 1 head of garlic sliced in half lengthways
- 1 tablespoon black peppercorns
- 1 tablespoon apple cider vinegar
- Preheat your oven to 220 degrees Celsius.
- Place the beef bones, carrots, onion and garlic in a roasting dish and cook in the oven for around 40 minutes until well browned.
- Transfer the roasted bones and vegetables to a stockpot and add the celery, bay leaves, peppercorns and vinegar. Top the stockpot with around 3 litres of water ensuring that the bones and vegetables are submerged.
- Cover the stockpot with a lid and simmer on low for at least 8 hours, skimming off any impurities and fat that rise to the surface.
- Allow the broth to cool before straining through a sieve.
- Refrigerate the broth overnight to allow any remaining fat to solidify on the surface, which you can then easily remove with a spoon.
- Gently reheat the broth on the stovetop to serve.