Bone Broth

Bone Broth

I don’t know why all of a sudden this humble soup become really popular, a fad similar to quinoa, kale, acai, chia and almond milk. Asians have been making this for the longest time, in fact sometimes the bones itself is incorporated in the food, we boil meats together with it bones that is why most of our soups are richer in flavour.

So what’s in it? Why all of a sudden everyone is raving about this? Well it’s rich on protein and collagen which is good for your skin, hair and nails (Is this is why Asians look younger). Having said that this broth can alleviate joint and gut pains, boost your immune system and make you pretty (after effects of nice skin and shiny hair). Convinced now? Well it’s quite easy to make at home and there are many ways to make a Bone Broth all you need is time as it takes a lot of it and you need some patience to do so. If you are ready then you can try my version, definitely it packs a lot of flavours more specifically of Asian origin.


Bone Broth

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 10 hours 30 mins
  • Total Time: 10 hours 45 mins
  • Category: Main Course
  • Cuisine: Global


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
  • 56 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
  • salt
  • 3 litres of water


  1. 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.
  2. 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.
  3. 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.
  4. Once cool enough place it in the refrigerator overnight. Remove hardened fat on the top before using your broth.

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6 Responses

  1. It became popular because all the paleo peeps rave about it, well that’s why it is so in Australia.
    You know in all my years eating, I have never had a bone broth, and if I have, it wasnt called that.

  2. Chefhelen says:

    And make sure you eat the tendon! It’s delicious and has a great texture!

  3. Mary Frances says:

    I didn’t know bone broth is the next kale! It sure does sound healthy–I’ll have to check it out!

  4. Jean says:

    Didn’t know beef broth is big deal in Paleo diet. As you said, we Asians have been doing it for ages. Won’t enjoy eating if I bother with these diet fads. Good timing you have, New York Times 6 hours ago published a recipe for beef bone broth. Love the tendon that comes with beef shank. Here’s a Taiwanese tendon recipe based from the only Taiwanese restaurant (2 outlets, VA & MD, in California they have a Taiwanese town) in the Metro DC area –

  5. Michelle says:

    We make broth with practically every bone that comes through the kitchen. It’s just normal. And, you’re right, it makes everything taste better. But people have to make it into some silly, trendy thing that they’ll forget about next year when they’re onto something else.

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