Recipes

Beef and beetroot bone broth

Gareth Mullins
Thu Jan 14 2016 - 05:30
Serves: 0
Course: Starter
Cooking Time: 6 hrs 0 mins
Ingredients
  • Makes about 4 litres
  • 1kg chicken bones
  • 1kg beef bones (shin or neck)
  • 200g chicken wings
  • 4 beetroots, washed and quartered
  • 2 small onions, peeled and quartered
  • 4 small carrots, cut into 1-inch pieces
  • 4 stalks celery, cut into 1-inch pieces
  • Half a bunch flat-leaf parsley
  • 1 bunch fresh thyme
  • 1 head garlic, halved
  • 1 tsp black peppercorns

In a large roasting tray, roast the bones and chicken wings for 45 minutes at 220°C /gas 7, to caramelise and give your broth a deep flavour.

Take the bones out of the oven and allow them to cool slightly.

Place all the bones into a large stock pot. Cover with cold water and cook over a medium-high heat for about 45 minutes, skimming froth off the top as it comes to a simmer.

Reduce heat to medium and move the pot so burner is off to one side. (This helps broth to circulate.)

Simmer until broth looks clear, about one hour, occasionally using a ladle to skim off surface fats and foamy impurities.

When broth looks clear, add the vegetables, herbs and simmer for an additional three hours.

Use a perforated spoon to remove and discard the bones.

Put a fine-mesh strainer over another large pot and pour the broth through it. Discard the solids.

This is now ready to serve and will also freeze very well. Chef's tip: I like to serve it with some steamed kale and cooked beetroot to give a more earthy flavour and added goodness.

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