Ingredients:

1kg beef bones

1 pig’s trotter or cow’s hoof

2 tall celery sticks, cut

1 onion, peeled and chopped

Cloves from ½ a head of garlic

3 thumbs of turmeric

3 Bay leaves

1 Tbsp  sea salt

1 tsp black peppercorns

2 Tbsp Apple Cider Vinegar

Lots of water to fill the slow cooker!

 

 

Equipment

Slow cooker crockpot or Pressure cooker

Strainer

 

Method: Slow Cooker

Preheat the oven to 200 ̊c

Line a baking sheet with foil or parchment paper and lay the bones on top

Roast for 30 minutes, and then place the bones in the slow cooker

Add all the remaining ingredients to the slow cooker and fill with water to about 5 cm from the top of the slow cooker.

Set aside for 1 hour (to allow the apple cider vinegar to extract minerals from the bones.)

After the hour, switch the slow cooker on to high for 6 hours

Reduce the heat setting to low, and allow to simmer gently for another 30 hours.

Allow to cool, then use a slotted spoon to remove the bones and vegetables from the broth.

Run the broth through a fine mesh strainer

Store in airtight containers in the fridge for up to 5 days or the freezer for up to 6 months.

 

Method: Pressure Cooker

Follow steps 1 – 3 as above, and place all ingredients into the pressure cooker

Fill with water, ensuring that you leave ¼ of the cooker’s height open at the top to allow space for the pressure to build up

Set aside for 1 hour (to allow the apple cider vinegar to extract minerals from the bones.)

After the hour, switch the stove on to high heat and once hot, place the pressure cooker on top in the correct cooking setting

Once maximum pressure is reached, reduce the heat in accordance with your cooker’s guidelines and cook for 2 hours.

Depressurise the pot and allow to cool. Then use a slotted spoon to remove the bones and vegetables from the broth.

Run the broth through a fine mesh strainer

 

Notes:

The addition of the hoof or trotter adds galatin to the broth, which is excellent for nourishing your joints and strengthening your skeletal structure.

Generally, because beef bones are quite hard, they can withstand being used a second time in a second batch of broth, so you can retain them for cooking again in another broth. The vegetables, however, cannot be reused and must be discarded.

Total cooking time in a slow cooker is 36 hours (a day and a half).  I have found that cooking the broth for longer than that leads to a lot of evaporation and you are left with very little broth in the end. As such, 36 hours is enough to extract all the rich minerals whilst still giving you approximately 2 litres of broth to consume.

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