1kg organic beef stock bones
1 onion, peeled and quartered
1 whole bulb of garlic
thick slice of ginger, peeled
handful of fresh thyme sprigs
1 lemon, halved
You can make the beef broth in a slow cooker or in a saucepan. The slow cooker is the best bet because you can leave it unattended and make the broth overnight. If making in a slow cooker, place all the ingredients into the pot of the slow cooker and top up with filtered water, so that it comes three-quarters of the way up the bones and vegetables. Place the lid on top and cook on low for 12 hours or so. Once the 12 hours are up, strain through a sieve and leave to cool. Skim the layer of fat that forms and discard and cover and keep in the fridge. When you want to drink it, spoon some of the cold broth into a mug and reheat in the microwave or a small saucepan. Season to taste with lemon juice and salt. If making the broth in a saucepan, follow the instructions above and cook very gently with the lid on, so it’s barely a simmer, but don’t leave the pan unattended.
Rib bones for making a rich beef stock. Boil them up with vegetables, and you have the perfect base for gravies, stews and soups.
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