Most Asian recipes from soups, stews to noodles can’t go without a nourishing and flavourful broth. Patiently left to simmer over hours, the fragrant bone broth also promises health benefits such as better joint health, skin, digestion and more. Here’s how to do it, so you can sub it for stock for good!
- 3 kg bones
- 3 litre cold tap water
- ½ cup vinegar
- 2 onions, roughly chopped
- 3 carrots, roughly chopped
- 3 celery sticks, roughly chopped
- 3 dried bay leaves
- Handful fresh thyme and parsley (stalks included), tied together with kitchen twine
- 2 tsps peppercorns
Put the bones, water and vinegar in a pot. If the bones aren’t quite covered with water, add a little more. Let sit for 1 hr.
Now add the vegetables and peppercorns, and bring to the boil. Remove any scum that floats to the top.
Reduce the heat, cover and gently simmer for 24-72 hrs. You’ll know it’s ready when you can crush the bones with your fingers.
About 10 mins before you remove the broth from the stove, add the fresh herbs.
Once cooled, remove all the gelatinous goo from the liquid then strain the broth, keeping the liquid and throwing away any residual goo.