Bone Broth – this stuff is as expensive as liquid gold if you buy it from the shops (and not necessarily all that nice), which is totally crazy because it’s cheap as chips to make yourself.  I do mine in my slow cooker (cue angles singing, I love my slow cooker) and the amount of hands on work that is required is actually minimal.  Win-win all round!

The one thing I would absolutely stress about this recipe is; do not skip roasting the bones first, this makes ALL the difference.

 

INGREDIENTS

2 kgs raw beef bones

2 large carrots, roughly chopped

2 large onions, roughly chopped

2 large garlic cloves, roughly chopped

2 large celery ribs, roughly chopped

2 tablespoons apple cider vinegar

2 bay leaves

Water to cover – quantity will depend on the capacity of your slow cooker

 

DIRECTIONS

Pre-heat your oven to 180°C.  Place your bones in a single layer in a baking dish lined with baking paper and roast for around 40 minutes.  They’ll smell wonderful when they’re done, trust me.

Now all you need to do is put everything in your slow cooker ensure there’s sufficient water to cover and put on low for at least 8 hours.  I do this in the afternoon and just leave it on all night.

When it’s finished cooking, strain out all the bones and veges and transfer to a bowl and cool to separate out the fat.  I personally don’t keep the fat to reuse, but I know some people do.  The broth should start to jellify as it cools, this is totally what you want as it indicates you’ve coaxed the gelatine out of the bones.   Now all you need to do is decant into whatever size servings you want (I find 1 cup lots are the most useful) and chill or freeze!