Beef Bone Broth
Homemade bone broth is far superior to store-bought versions and tastes infinitely better. The best part? It’s surprisingly easy to make! Keeping a stash of homemade broth in your freezer ensures that quick, flavorful dinners are always within reach.
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Ingredients
- 1 kg Beef or veal Bones
- 1 Carrots
- 3-4 Celery
- 1 Onions
- 3 to 4 cloves garlic
- 1 bunch of parsley stems
- 1 bay leaf
- salt and pepper to taste.
- 2.5 liter water
Instructions
- Roast the bones in the oven for about 15-20 minutes, turning occasionally.
- Roughly chop garlic, carrots, onions, and celery. Set aside.
- After the bones have roasted, add the vegetables to the pan. Roast them for 5-10 minutes to release their moisture.
- Remove everything from the pan, add the bones and vegetables to a stockpot, and pour in any collected juices. Cover with water, ensuring the liquid is just above the bones.
- Bring the mixture to a boil, add the parsley stems and garlic, then reduce the heat to a gentle simmer. Cover and cook for 4-5 hours.
- Strain and store in the fridge or the freezer.
Servings: 2 liters
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