Beef bone broth with autumn vegetables
Serves 4
500g grass-fed, beef bones, small cut
200g oxtail
4000ml water (you may require extra water once the stock evaporates during cooking)
120g or 2 carrots, sliced
190g or 3 celery stalks, sliced
110g or 1 brown onion, sliced
250g or 2 roma tomatoes
6g or 2 cloves garlic
2g or 2 bay leaves
5g or ½ bunch fresh thyme
2.5g or ½ small handful fresh parsley
2.5g or ½ teaspoon sea salt
2.5g or ½ teaspoon black peppercorns
20ml or 1 tablespoon apple cider vinegar
116g or 1 cup diced pumpkin
124g or 1 cup diced zucchini
200g or 1 swede, diced
200g or ½ bunch kale
250g or 2 roma tomatoes
43g or ½ cup fennel, shaved
7.5g or ½ small bunch fresh dill
20ml or 1 tablespoon lemon juice
Method
1. Preheat oven to 220 degrees.
2. To make the stock: Line 2 baking trays with grease proof paper. Place the beef bones in a tray and repeat with the carrots, celery, onion and garlic in another tray. Roast for about 45 minutes, stir and continue for another 15 minutes. Remove from oven and pour a litre of water in each tray.
3. Place the bones, oxtail, vegetables, bay leaves, thyme, peppercorns, fresh parsley, cider vinegar, and enough cold water to cover it all in a large pot and bring to the boil. Reduce heat and simmer for 3 hours, then remove the oxtail and add the tomatoes and continue for a further 21 hours. Remove any scum on top of the stock as you go.
4. After you have finished simmering the broth, remove the large pieces of bones and vegetables with tongs and strain the liquid through a cheesecloth. This will give you a nice clear broth.
5. Set overnight in a bucket and remove fat in the morning.
6. Preheat oven at 150 degrees. Peel and dice into bit sized pieces the pumpkin, swede and zucchini then roast for 45 minutes, set aside.
7. Heat the bone broth over a medium heat and bring to the boil. Mix the shaved fennel, dill and lemon juice together add to the stock to order with the vegetables.
‘Renewal is possible. Every meal is an opportunity to cleanse, retune and rewire the mind, body and soul to be the best version of yourself that you can be.’ Amanda Campbell
