This recipe is very similar to my Chicken bone broth, but with some slightly different aromatics to really enhance the beefy flavour of the bones used. I think it is really important to be able to adapt recipes in order to make use of what you have available, to be as efficient and economical as possible. I picked these bones up for free from my butcher. With a few little additions and a lot of time, this makes a cheap and nutritious broth. I know there is no such thing as a hangover cure, but if there was, this would be it!
Takes 5 minutes prep plus 48 hours cooking time in a slow cooker. Makes 2 litres of bone broth
- 1 kg beef bones
- 2 carrots, roughly chopped
- ½ tsp mustard seeds, ground in a pestle and mortar
- 2 litres water (including any vegetable cooking water from your dinner)
Add all of the ingredients to your slow cooker and cook on medium for 48 hours. Give it a stir occasionally.
Allow to cool and then strain, keeping the broth and discarding the bits left in the sieve. Store in portions (I divide it into about 300ml per serving). You can keep it in the fridge for around a week, and in the freezer for around a month.
I use this to flavour stews and other meaty dishes, but I also enjoy sipping it straight from a cup when I am feeling a bit delicate!