Beef broth
Use leftover beef bones to make a hearty broth that can be used in soups, stews and gravy
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Prep:15 mins
Cook:1 days 1 hrs
- Easy
Nutrition per serving
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kcal 27
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fat 2g
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saturates 0.5g
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carbs 0.3g
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sugars 0g
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fibre 0.4g
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protein 2g
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salt 0.4g
Ingredients
- 1kg beef bones
- 2 carrots
- 2 onions , unpeeled and quartered
- 3 celery sticks , chopped
- 3 bay leaves
- 1 tbsp vegetable oil
- a few thyme sprigs
- 1 tbsp peppercorns
- handful of parsley stalks (optional)
Method
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.
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.
