The Best Cold-Busting Bone Broth Recipe November 23, 2018
Fighting off a cold? Our nourishing bone broth recipe is the perfect remedy.
When the temperature drops and our bodies are craving nutrients, something as delicious and warming as a simple bone broth is just the answer. Simple to make, soothing and nourishing, bone broth is one of the oldest, most affordable homemade foods, often used to cure soothe and nurture the sick.
Why we love this bone broth recipe
Our bone broth recipe is a nourishing all-rounder packed with vitamins, minerals, collagen and keratin, making it an amazing thing for the skin as well as giving our immune system a well-needed boost during the winter months. The healthy fats in the broth also help you to assimilate important vitamins including Vitamin D.
What is the best bone broth recipe?
A simple bone broth can be a versatile thing and can be made with any leftover roast carcass and vegetables and herbs of your choice. Simply cover with cold water, bring to the boil, season, and simmer for a couple of hours before straining. For a full breakdown of how to do this, have a read of our chicken stock recipe.
What’s the difference between ‘stock’ and ‘broth’?
Stock and broth used to mean the same thing, but nowadays stock can include stock cubes, bouillon powder, vegetable stock and ‘fresh’ stocks sold in packets and cans in supermarkets. These types of stock provide a flavour for a dish, rather than something that is consumed on its own. Not only is it about the ingredients and where they have come from, but it’s also about the way it has been cooked. Even a traditional stock from classic cooking will only have been cooked for 3 hours as opposed to the 6–24 hours of simmering needed to extract the goodness in a bone broth.
- 2 kg beef bones with marrow (little to no meat left on)
- 3 medium carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 2 medium onions, peel on, sliced in half lengthwise and quartered
- 4 garlic cloves, peel on and smashed
- 3 sprigs fresh thyme
- 60ml apple cider vinegar
- 18 cups (a mugfull) cold water (or until ingredients are submerged)
- Preheat oven to 220 degrees. In a large roasting pan, bake beef bones, uncovered for 30 minutes.
- Place cooked bones and all other ingredients in a large stockpot.
- Add in water.
- Bring to a boil over high heat; reduce and simmer gently, skimming the fat that rises to the surface occasionally.
- Simmer for 12-24 hours.
- Remove from heat and allow to cool slightly.
- Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
- Use within a week or freeze up to 3 months.