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

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Beef Bone Broth

Author: Dee Kirk

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.

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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

Instructions

1. 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.
2. Cover and reduce to a simmer for 3-4 hours. Check regularly and add water a small amount of warm water if needed.
3. Strain very well. You can also set aside the tail meat to use in other dishes; it makes a delicious pasta ragu!
4. 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.
5. 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.

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