Sunday, 11 December 2016

Bone Broth

Ingredients:
Bag of bones (quantity is up to you, I use about 1-2kg)
2 large carrots
3 celery sticks
1 large onion
4 bay leaves
1 tsp black pepper corns
2 tsp salt
1/4 cup vinegar (I use apple cider vinegar)
A few cloves
A few pimentos

Method:
Roast the bones on 200C in preheated oven for 20mins. Throw bones and fat into pot, along with peeled and quartered onion, peeled and roughly chopped carrot and washed and roughly chopped celery. Add all remaining ingredients and top up pot with water. Bring to the boil.
Allow to cook further in haybag or reduce heat to a simmer and simmer for up to 36 hours, topping up with water as needed.

Once all the nutrients have been drawn out of the bones strain the mixture. Allow to cool in Fridge overnight, then scoop much of the fat out. Decant into bags and freeze into portions. Delicious with some added salt, or as a stock for stews and other dishes.

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