Beef broth
Makes about 1.5 litres
Easy
Prep:
Cook: -
Use leftover beef bones to make a hearty broth that can be used in soups, stews and gravy
Skip to ingredients
Units:
- 1kg beef bones
- 2 carrots
- 2 onionsunpeeled and quartered
- 3 celery stickschopped
- 3 bay leaves
- 1 tbsp vegetable oil
- a few thyme sprigs
- 1 tbsp peppercorns
- handful of parsley stalks(optional)
Nutrition: Per 100ml
- kcal27
- fat2g
- saturates0.5g
- carbs0.3g
- sugars0.3g
- fibre0.4g
- protein2g
- salt0.4g
Method
step 1
Heat the oven to 220C/200C fan/gas 8. Tip the beef bones, carrots, onions, celery and bay leaves into a roasting tin, then toss with the oil and a good amount of salt and pepper. Roast for 30-45 mins until the bones are golden.
step 2
Tip the mixture into a large pan, leaving as much fat behind as possible, but including any roasting juices. Add the peppercorns and parsley stalks, if using, and cover with 2 litres water (or enough to cover everything). Bring to a simmer, then reduce the heat until it’s barely simmering (a few bubbles every now and then). Cook for 12-24 hrs. Or, cook the mixture in a pressure cooker for 3-4 hrs, or slow cooker for 12-24 hrs on low.
