Why Bone Broth Has Stood The Test Of Time

Long before collagen powders became popular...

There was bone broth.

Made by slowly simmering bones for hours, bone broth transforms simple ingredients into a rich, flavourful stock that's become a staple in kitchens around the world.

Why simmer for so long?

Time is the secret ingredient.

As the bones slowly cook, gelatin forms, giving the broth its characteristic wobble once chilled.

This creates a delicious, protein-rich base for soups, stews and sauces.

More than just soup

Bone broth is incredibly versatile.

Sip it warm.

Cook grains in it.

Use it in sauces.

Or make it the base of your favourite winter meals.

Don't waste your leftovers

One of the best things about bone broth is that it reduces food waste.

Leftover bones become something nutritious instead of ending up in the bin.

The recipe

Ingredients

• Beef marrow bones
• Leftover bones
• Onion
• Celery
• Carrot
• Garlic
• Apple cider vinegar
• Water

Method

• Roast your bones in the oven at 220 degrees celsius for approx. 20-30 minutes.
• Chop up all your aromatics.
• To a large stock pot, add your aromatics, spices, vinegar and bones and cover with cold water.
• Let the broth simmer for at least 8 hours before straining and leaving to cool in the fridge overnight.
• The next day, skim the fat from the liquid and enjoy!

The takeaway

Sometimes the most nourishing foods are also the simplest.