IvanEats recipe
Bone Broth
Cooking for
8
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Ingredients
Method
- 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 (220°C) 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!
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