Recipe by Dr Sarah Lantz
Makes about 5 litres
The longer and slower you cook this nourishing broth, the more savoury and concentrated it becomes. Season your broth with salt and sip as a restorative brew on its own, use as a cooking liquid for grains or legumes, or deploy as a base for sauces and soups alike.
- 4 kg organic and grass-fed beef marrow bones and knuckle bones
- 2 brown onions (cut in half)
- 3 cloves of garlic (crushed)
- 2 carrots (roughly cut)
- 2 sticks of celery
- 2 tablespoons apple cider vinegar
- Quality water
- Fill a large pot or slow cooker (around 6 litres) with all the ingredients listed and water to cover all the produce. Cover the pot and bring to a gentle boil.
- When it reaches a boil, reduce the heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 12 hours but up to 48 hours on the stovetop. (Do not leave on stovetop unattended; simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be.
- Add more water if necessary to ensure bones and vegetables are fully submerged. Alternatively, you can cook the broth in a slow cooker on low for the same amount of time.
- Remove the pot from the heat and let cool slightly.
- Add salt at the end of the cooking to taste.
- Strain broth using a fine-mesh sieve and discard bones and vegetables.
- Let it cool down until barely warm, then refrigerate or freeze in smaller containers. If you freeze your broth, don’t forget to leave enough space at the top for expansion, particularly if your broth contains large amounts of fat. Your broth can be stored for up 6 months in the freezer.
Dr Sarah Lantz (PhD)
Buchi Brew Co. & Sacred Women’s Way