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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.