Ingredients
Scale
- 2.5–3 kg (5 ½–6 ½ lbs) beef bones (I use bone marrow)
- 500 g (1 lb) beef trotters
- 1 onion, cut into quarters
- 2 bulbs garlic, cut in half
- 30 g (1 oz) fresh ginger
- A drizzle of olive oil
- 2 carrots
- 2 celery stalks
- 1 lemongrass stalk
- 1 leek (white part only)
- 2 lemons
- A handful of fresh thyme
- 1 ½ tsp salt
- Spring onion, finely chopped (optional)
Instructions
- Boil the beef bones and trotters in a large pot for 5–10 minutes to remove impurities. Skim off the scum that forms on top of the water. Pour off the water and transfer the bones and trotters to a roasting pan.
- Add the onion, garlic, and smashed ginger to the pan. Drizzle everything with olive oil and roast in the oven at 220°C (430°F) for 30–40 minutes until the bones develop some color.
- Cut the carrots and celery into large chunks. Smash the lemongrass with the side of a knife and cut it in half. Split the leek lengthwise, wash thoroughly, and cut into large chunks. Squeeze the lemons for their juice.
- Bring fresh water to a boil in a large pot. Add the roasted bones, vegetables, lemon juice, and thyme. Season with salt.
- Pour off the fat from the roasting pan and reserve it for future cooking if desired. Deglaze the pan by adding water and scraping up the browned bits with a wooden spoon. Add this liquid to the pot.
- Let the broth come to a gentle simmer and cook on very low heat for 12–24 hours.
- Strain the broth through a fine-mesh sieve. Allow it to cool to room temperature, then refrigerate until it sets and becomes jelly-like.
- Once set, remove the white layer of fat on top and reserve it for frying if desired.
- When ready to serve, heat the broth in a pot and season with additional salt to taste. Serve with spring onions, if using, and enjoy!
- Cook Time: 12-24 hours