Bone broth

Make the most of the health properties of bone broth by cooking it for at least 24 hours on your stove.

• 2kg beef bones (mix of marrow, knuckle and meat bones)
• 6 sprigs thyme
• 2 tablespoons apple cider vinegar (see Note)
• 2 carrots, quartered
• 1 brown onion, halved
• 2 stalks celery, chopped
• 4 garlic cloves
• 1 bay leaf

Energy 293kJ	Fat saturated 0.10g
Fat Total 0.50g	Carbohydrate sugars 1.90g
Carbohydrate Total 4.70g	Dietary Fibre 1.10g
Protein 13.20g	Cholesterol 5.00mg
Sodium 156.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200°C or 180°C fan-force. Place bones on a roasting tray. Roast for 30 minutes (see Note)

2. Step 2

   Transfer bones and fat to a large saucepan with remaining ingredients and enough water to cover bones. Bring to a simmer. Cook on the lowest setting for at least 24-48 hours (the longer, the more nutrients you will extract from the bones). Add extra water to make sure bones are always covered with liquid.

3. Step 3

   Strain into a large bowl. Cool quickly by placing the bowl in a sink or large tub filled with iced-water. Chill. Discard hard layer of fat if you like (see Note).

Roasting is optional but it does give the broth extra, richer flavour and a deeper colour.

This broth will keep for 5 days in the fridge or for up to 6 months in the freezer.

The vinegar helps extract nutrients from the bones.

Skimming the froth is only for aesthetics to get a clearer broth at the end.

Leaving the layer of fat helps preserve the broth in the fridge. You can discard the fat or if using bones from grass-fed beef, you can choose to keep all or part of the healthy/good fat.

Nutritional information based per serve on a total of 6 serves.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.