Mineral-Rich Beef Bone Broth
"The slow simmering of this broth gently releases amino acids, minerals and electrolytes, creating a deeply healing and nourishing dish. Aromatic vegetables, peppercorns and bay leaf add comforting depth, while the abundance of antioxidants helps soothe inflammation, making it a gently restorative drink or soup. To add extra nutrients to any dish, use the broth as a base for sauces (e.g., in bolognese, cottage pie or pasta sauces) or to cook rice or other grains," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
Gluten-Free
Dairy-Free
Ingredients
- 1.5kg organic, grass-fed marrow bones and knuckle bones
- 1 tbsp apple cider vinegar (to extract minerals from bones)
- 1 onion, halved (skin on for trace minerals)
- 2 carrots, chopped
- 2 celery stalks
- 1 bay leaf
- 1 tbsp whole peppercorns
- 2.5–3 litres filtered water
- Optional: 1 small piece dried kombu (for added iodine and trace minerals)
Method
- Preheat oven to 200°C (400°F). Roast bones for 30 minutes to enhance flavour and depth.
- Add roasted bones, vegetables, vinegar, bay leaf, and peppercorns to a large stock pot.
- Cover with filtered water, bring to a gentle boil, then reduce heat and simmer very low for 18–36 hours.
- If using, add kombu for the final 20 minutes only (prolonged cooking can turn it bitter).
- Strain through a fine mesh sieve. Allow to cool slightly.
- Transfer to clean glass jars or containers.
