Double-strength bone broth
During the festive season a cup of soup is always the perfect break between courses, and with this double-strength bone broth you will definitely steal the show during Christmas dinner. I always make an extra batch to assure another cup of soup in the morning. Bone broth also has many healthy benefits, it reduces bodily inflammation and helps your immune system for instance. Read here about more effects of bone broth.
What do you need for 4 persons
- 1 kilogram of beef shank and bone marrow
- 2,5 liters of water
- 2 onions
- 1 leek
- 2 winter carrots
- 3 stalks of celery
- 6 peppercorns
- 4 dried juniper berries
- 3 bay leaves
- a bunch of Italian herbs
- 2 cubes of beef stock
How to prepare a double-strength bone broth
Preheat the oven to 200 degrees C. Place the beef shank and bone marrow in an oven dish and roast for about half an hour in the oven. In the meantime, chop the veggies coarsely.
Take the bones out of the oven and add them to a large soup pan (include the liquid as well) and add 2,5 liters of water. Bring to a boil and make sure that any foam is scooped away. Add the vegetables, spices and herbs to the pan, close the lid and let it simmer for 3 hours on a low fire.
After 3 hours sift the soup. You can use a steel sieve for this or a clean kitchen towel. Then start reducing the soup by not adding the lid while cooking the soup on a low fire, stop when there is about 1 liter of soup left. Add the 2 cubes of beef stock to enhance the flavor. If the soup contains too much fat – usually you can see this floating on top – you can scoop this of or use kitchen paper to soak up the fat.
You can optionally garnish the soup with parsley.
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