Bone broth

Name: Bone broth
Total time: 8 h
Yield: makes 1 litre
Ingredients: beef bones 500g (ask your butcher); cider vinegar 1 tbsp; carrots 2, peeled and chopped; celery 2 stalks, chopped; onion 2, chopped; black peppercorns 8; bay leaf 1

8 hours
makes 1 litre
A little effort

This is essentially a slow-cooked stock, packed with nutrients and minerals that are released from the bones by cooking them for a long time (cider vinegar helps to draw the nutrients out of the bones). It makes a great base for ramen, just add aromatics like garlic, ginger and chilli. Or for an Italian twist, use as a soup base to simmer tortellini, a drizzle of garlic oil, parsley or chives.

October 13, 2015 at 9:51 am

You can make chicken, pork or beef broth, just freeze bones until you have enough, or ask your local butcher, who’ll be selling them for a few pence, if not giving them away.

Ingredients

beef bones 500g (ask your butcher)
cider vinegar 1 tbsp
carrots 2, peeled and chopped
celery 2 stalks, chopped
onion 2, chopped
black peppercorns 8
bay leaf 1

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Tip the beef bones onto a roasting tray and roast for 30 minutes (this will concentrate the flavour). Tip the bones and juices into a large pan and add the remaining ingredients with 2.5 litres of water. Bring to the boil, then cover and simmer on the lowest heat for 7 hours. Skim off any scum that comes to the surface, and top up the water if you need to. You could also put this into a slow cooker and leave for 12 hours. Strain through a fine mesh sieve, allow to cool, skim of any fat from the top if you like, and freeze in portions until needed.