06 Jul Medicinal Bone Broth Recipe Using Chinese Herbs
1.5 kg of mixed beef bones (oxtail, knuckles, neck bones and/or short ribs)
2 medium carrots (roughly chopped)
3 celery stalks (roughly chopped)
1 medium onion (roughly chopped)
2 tablespoons apple cider vinegar
1 bay leaf
A few peppercorns
A few cloves of garlic (optional)
Place bones, vegetables, vinegar, bay leaf, peppercorns and garlic (if using) in a large soup pot. Cover completely with water (about 2-2.5 litres) and bring to a high simmer.
Once you have a high simmer, reduce the heat to low and let the broth simmer for 12-24 hours. If using a slow cooker, set it to LOW after you’ve brought the broth to high simmer first, and cook for the same time.
Throughout simmering, add more water as needed to keep all the ingredients submerged.
Add Chinese herbs to broth for the last 1 hours of cooking.
Once the broth has reached a dark, rich brown colour, remove from heat. Discard the bones, vegetables and bay leaf and strain. Cool the pot to room temperature.
Once at room temperature pour into jars and let cool in the refrigerator for at least 1 hour.
When you are ready to serve, skim the condensed fat off the top of the broth and heat to the desired temperature.