Bone Broth

The most effective bone broth recipe from a convenience and cost perspective is the one that best suits your needs and what you currently have in your fridge. We don’t like to waste a single cutting or skin so keep a container in the fridge for your “offcuts” and collect any vegetables tops, peels or skins for your bone broth recipe.

What you need

500g bones – Remember: You can keep any bones from previous meals. Simply pop them in the freezer if you are not planning on making your broth immediately.
1 tablespoon of apple cider vinegar
A couple of carrots
An onion
A few cloves of garlic – amount depends on personal preference to garlic (an amazing immune stimulant)
And your “vegetable offcuts” suggestions – celery, carrots, onions or any other veg from meals prepared in the week
3-5 whole black peppercorns
1 bay leaf

Let's cook

Fill a pot with warm water and place on a low heat.
Add everything to the pot and let it slowly simmer for 4-5 hours. (some people choose to let it simmer for up to 12 hours it all depends on your preference)
Keep it on a very low temperature and make sure the pot is never boiling. Strain the liquid using a sieve.
serve AND ENJOY.

Products used in recipe

Apple Cider Vinegar 250ml

R100,00

Out of stock

Black peppercorns with grinder Organic 50g

R85,00