Beef Bone Broth
Beef Bone Broth
Enjoy this hearty soup by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Boiling
  • Cooking Time 4 hours
  • Yield 4 servings
  • 1.5 kilograms beef bones
  • 400 grams oxtail
  • 1 tablespoon olive oil
  • 4-6 chicken feet (optional)
  • 1 carrot
  • 2 stalks of celery
  • 1 onion
  • 1 teaspoon black peppercorns
  • 2 tablespoons apple cider vinegar
  • Pinch salt
  1. Preheat the oven to 200C.
  2. Place the beef bones and vegetables into a roasting tray. Drizzle with a little olive oil.
  3. Roast for 20 minutes or until golden brown.
  4. Remove from the oven and place in a pot of cold water, along with chicken feet with peppercorns and vinegar and bring it to the boil.
  5. Skim off any of the impurities that come to the surface and cook for 4-6 hours, or until a deep rich colour.
  6. Strain the broth and season with salt.

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