Ginger Beef Bone Broth
The longer you simmer this rich, savoury broth, the more nutrients and minerals are extracted from the bones. Ginger adds a spicy note, but it can be omited to make a basic beef bone broth. Serve hot.
|2kg (4lb)||beef bones (neck, knucklebones, ribs, shank)|
|4 tbsp||olive oil|
|3 litres (5 1/4 pints)||water|
|2 tbsp||apple cider vinegar|
|150g (5 1/2oz)||onion, diced|
|150g (5 1/2oz)||carrot, diced|
|100g (3 1/2oz)||celery, diced with leaves removed|
|8||garlic cloves, peeled|
|3 tbsp||tomato purée|
|4 tbsp||fresh ginger, grated (optional)|
1. Preheat oven to 230°C (450°F/Gas 8) and line a baking tray with foil. In a large bowl, toss beef bones with olive oil to coat. Spread bones on prepared tray and roast for 20–30 minutes. (Roasting intensifies the flavour of the broth.)
2. Using tongs, carefully transfer bones to a large casserole. Add water, ensuring that water covers bones by at least 7.5–10cm (3–4 inches). Stir in apple cider vinegar. Cook over medium-high heat until water begins to the boil, about 35 minutes.
3. Reduce heat to simmer and cover. Continue to cook for a minimum of 9 hours or up to 48 hours. Intermittently skim broth to remove the impurities that rise to the top, and add water as needed to keep bones covered.
4. Two hours before removing the broth from the stove, add onion, carrot, celery, garlic, bay leaf, tomato purée, and parsley. Continue to simmer for 2 hours, and then remove pot from heat.
5. Strain broth, discarding vegetables and bones. Stir in fresh grated ginger (if using) and transfer to fridge to cool. Once cool, skim hardened fat from surface. Heat before serving and season with salt and pepper if needed.