Ultimate bone broth recipe
Supercharge your homemade meals with Lisa’s ultimate bone broth recipe, packed with good fats, collagen and minerals that are fantastic for your skin, as well as your overall health.
“Add bone broth to your diet and see how energy levels soar, sleep and skin improve,” says Lisa Armitage. “The collagen hit I get from bone broth is perfect for my joints and skin and I add it to all sorts of dishes for me and the kids, from Bolognese sauce to soups, gravies, casseroles and more. Just freeze your bone broth in an ice cube tray, and pop one into whatever you’re making. You can find bone broth at the supermarket, but it can be expensive, plus doing it yourself also means that you’re in control of the quality of the ingredients, and can tweak it to your taste.”
Makes: 20 ice cubes
Equipment: slow cooker (preferable but not essential)
Time: 12+ hours
Ingredients:
Around 2lb/1kg of raw bones (beef or lamb), ideally from grass-fed animals
2 tablespoons Apple Cider Vinegar (this helps extract the minerals from the bones.)
Optional extras: chopped carrot, celery, onion, fresh parsley, 1tbsp sea salt, 1tsp peppercorns, additional herbs or spices to taste.
Method:
When using raw bones, especially beef bones, it improves the flavour if you roast them in the oven first. Simply place them in a roasting pan and roast for 30 minutes on a high heat until browned. If you’re using left-over bones from a roast dinner, for example, jump straight to step 2.
Place the bones in a large stock pot. Pour water over the bones and add the vinegar. Let it sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
If you are adding any extras, pop them in now.
Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer. If you have a slow cooker, transfer the mixture now.
During the first few hours of simmering, you'll need to remove the impurities that float to the surface. Remove the frothy layer of scum with a big spoon and discard. Cook for 12+ hours.
Remove from heat and let cool slightly. Strain using a fine strainer to remove all the bits of bone and vegetable. When cool enough, pour into ice cube trays and freeze.
You can add your bone broth to lots of dishes, or drink straight as a shot.