I don’t know why all of a sudden this humble Bone Broth become really popular, a fad similar to quinoa, kale, acai, chia and almond milk.
- 2 kg beef bones (mix of leg bones, ribs, ox tails)
- 500 g beef tendons
- 2 unpeeled carrots, roughly chopped
- 5–6 stalks spring onions, trimmed and cut in half
- 2 white onions, quartered
- 1/4 cup crispy fried garlic
- 1/2 cup crispy fried shallots
- 2 tbsp black peppercorns
- 1 tbsp cider vinegar
- 3 litres of water
- Prepare a roasting pan then place your beef bones, carrot and onions. Place in a 230C preheated oven then roast for 20 minutes, turn over to the other side and continue to roast for 15 more minutes or until vegetables and bones are browned.
- Place all roasted bones and vegetables in a stock pot together with all remaining ingredients. Cover pot then bring to a boil, once boiling simmer in a very low heat for at least 6 to 10 hours. Add more water if needed and occasionally skim out the impurities that rise above.
- Turn off heat then let it cool. Using a fine sieve strain the broth into another container then let it cool further. Discard any solids.
- Once cool enough place it in the refrigerator overnight. Remove hardened fat on the top before using your broth.