Beef Bone Broth
I make this beef stock with the tail bone for its superior collagen content but any beef bones are fine. I like to make a neutral-flavored stock so I can use it for a variety of dishes and then add spices to individual portions if I am making an Asian dish like my Vietnamese Bone Broth Pho. This jelly-like stock keeps for up to 6 months in the freezer.
Beef Bone Broth
Ingredients
1 kg beef bones
2 sticks celery with leaves
2 carrots
Half an onion
3 cloves garlic, peeled and halved
2 bay leaves
6 peppercorns
Salt
Method
Simply place all the ingredients in a large pot and cover with water. Bring to the boil and skim off any foam that rises to the top.
Cover and reduce to a simmer for 3-4 hours. Check regularly and add water a small amount of warm water if needed.
Strain very well. You can also set aside the tail meat to use in other dishes; it makes a delicious pasta ragu!
The stock is ready to use but if you want to remove the fat you will need to leave it to cool and then place it in a fridge overnight.
The next day you should be easily able to lift off the fat from the jelly-like stock and use it immediately or portion out for the freezer.