Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Bone broth
- Preparation and cooking time
- Total time
- Easy
- Makes 1 litre
Ingredients
- 500g (ask your butcher) beef bones
- 1 tbsp cider vinegar
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 onion, chopped
- 8 black peppercorns
- 1 bay leaf
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).
- STEP 2
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.
- STEP 3
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.
