Ripper Recipe: Beef Bone Broth

2 August, 2019

Are you a sniffling mess this winter and missing sweet vitamin C on your face? We are too. But we have the next best thing; a recipe for hearty, beefy bone broth that will melt your troubles away and give your gut that big kick start it needs. With soothing antibodies and stunning flavours that hit your tongue, bone broth is all the rage throughout winter. If you can make it and whack it in your fridge, you’ve got the perfect hot drink to offer your sniffling buddies while they visit your humble abode.

What To Buy

You’ll need beef bones, obviously. The best types for bone broth are bones with marrow in them, with a little meat still attached. Short ribs or knuckle bones (cut in half by your butcher) are perfect for your hearty beef broth. You also need veggies to make your savoury broth the talk of the town.

Woolworths Shopping List

– 2 carrots chopped into 2-inch pieces
– 1 onion quartered
– 1 leek trimmed and chopped into 2-inch pieces
– 1 garlic bulb halved
– 2 celery stalks chopped into 2-inch pieces
– 2 bay leaves
– 2 tablespoons of peppercorns
– 1 tablespoon apple cider vinegar
– And obviously a very large pot

What’s Next?

1. Preheat your oven to 230ºC. Place beef bones, carrots, leek, onion, and garlic on a roasting pan and roast for 20 minutes. Toss the contents and continue to roast until deeply browned, for about 20 minutes more.

2. Fill a large pot with 12 cups of water. Add your celery, bay leaves, peppercorns, and vinegar. Move the roasted bones and vegetables into the pot along with any juices for maximum deliciousness. The bones and vegetables need to be covered by the water so add more water if needed.

3. Cover the pot and bring to a gentle boil. Reduce the heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8-12 hours on the stovetop. We wish we could skim excess fat off our bodies that easily! The longer you simmer your broth, the more amazing it will be. Add more water if need be, to ensure bones and vegetables are fully submerged. Never leave your stove top unattended. Cool and continue simmering the next day if you need to pop out.

4. Remove the pot from the heat and let it slightly cool. Strain broth using a fine-mesh sieve and discard bones and vegetables. Continue to let it cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.

5. Enjoy!

Possibly the most delicious and warming drink you can create during winter, beef broth can also be added to so many dishes! Add a cup to your spaghetti bolognese for added flavour. Add fish sauce, sugar, lime juice and soy sauce to your broth with rice noodles and beef to create a delicious beef pho. Or simply have a nice warm cup to drink at the end of a hard winters work day.