Having staples in the kitchen that can be used as a base for quick, easy meals is super important! For me, I would never be without beef broth in my freezer.
Apart from being incredibly nourishing, broths are also amazingly versatile. They serve as the base for my gravies, pho bowls, soups, casseroles, stir fries... the list goes on!
When switching to whole foods, packaged stocks and gravy were one of the first things I ditched and swapped with bone broths. Not only is it cheaper but it's sooooo much healthier!
Bone broths are rich in minerals that your immune and digestive systems just love. They also contain collagen which is great for strong bones, healthy skin and reducing inflammation.
One of my favourite easy meals with bone broth is a Pho Bowl. Just add a little tamari, ginger and herb salt to a saucepan of broth with a mixture of chopped veg. Simmer until veggies are cooked, add vermicelli noodles and any further flavours (chilli and lemon are yum) you fancy. And tada! Dinner is served.
2 kg beef bones (a good mix of meat, marrow and knuckle bones)
3.5 litres filtered water
1 / 3 cup apple cider vinegar
2 celery sticks, including leaves
2 bay leaves
Here's what you do...
1. Cook all ingredients together on low in the slow cooker for 24 hours. If the liquid gets lower than the bones and veggies while cooking, top it back up with enough water to cover.
2. After 24 hours, allow the broth to cool slightly. Pour the broth through a colander into a bowl. Discard the bones and vegetables, then strain the broth again through a sieve.
3. Leave the broth to cool completely in the bowl. Once cooled, a layer of fat will have formed on the top and the broth will have set from the gelatine.
4. Scoop the fat off and store in a glass jar for use as a cooking fat. Spoon the jellied broth into glass jars and freeze until ready to use.
Hey, if you liked this recipe then don't be shy... share the love! Hit like on the way through or share with a friend so we can spread the whole-food word together. Thank you. Kirsty x