Bone broths are trendy these days, but in fact they’ve been around since the ancient greeks. It turns out the gelatine that seep from the bones as they simmer is great for gut health and digestion.
Beef bones also contain high amounts of calcium and magnesium, which are great for your bones. One note: invest in pasture-raised, organic bones if at all possible, to ensure you’re getting the highest-quality ingredients possible, free of hormones and antibiotics.
1.5 kg marrow bones from grass-fed organic beef
3 unpeeled carrots, cut into thirds
2 unpeeled brown onions, quartered
1bunch celery, including the heart, cut into thirds
5 unpeeled cloves garlic halved
1/2 bunch flat-leaf parsley
2 bay leaves
4 sprigs thyme
1 tablespoon apple cider vinegar
8 litres cold, filtered water plus more if needed
Preheat the oven to 220C
place the bones on a rimmed baking tray or roasting pan and roast until browned, 20 to 30 minutes
Rinse all of the vegetables well. In a 12 litre or larger stockpot, combine the bones carrots, onions, celery, garlic, parsley, peppercorns, bay leaves, thyme and vinegar.
Pour in the water, cover and bring to boil over high heat. Remove the lid, decrease the heat to low and skim off the scum that has risen to the top. Simmer gently, partially covered, for 8 to 16 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
Remove and discard the bone, then strain the broth through a large, coarse-mesh sieve: stir in the salt to taste. Let cool to room temperature and then refrigerate overnight in an airtight container. Skim off as much fat as you can from the top of the broth, then portion into airtight containers. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.
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