MATT STONE'S BONE BROTH
How to make the best bone broth.
It may be spring, but with the cooler weather clinging on, we don’t know about you, but we’re craving warm foods full of wellness. We want comfort food, but healthy comfort food, to ensure we’re fighting fit for spring and those warmer days.
We couldn’t think of a more comforting, restorative and nutritional health-boosting elixir than a delicious bone broth. A far-reaching food staple for so many different culinary cultures, steeped in tradition, this meaty mixture nourishes…and is apparently fast replacing Americans' ‘coffee-to-go’ for an uplifting early morning health kick.
Traditional bone broth is so satisfying and seems to have almost an immediate therapeutic impact. Containing numerous health benefits, it’s an excellent source of calcium, phosphorus, glycine, hyaluronic acid, glucosamine, chondroitin, essential fatty acids and retinol. Tasting so good, we think we’ve rediscovered the original super food, and it might be here to stay.
With values in-line with our own, our ambassador and sustainable chef Matt Stone leads the way in an holistic approach to cooking that considers the importance of sourcing local ingredients, in reducing waste and cleaning-up chemical-free.
Matt has created a heavenly bone broth recipe that promises to warm you up in time for spring… a little taster from his beautiful debut cookbook ‘The Natural Cook’. Crammed full of zero-waste maximum-taste recipes to tempt your tastebuds, if you like Matt’s style when it comes to the kitchen, be sure to get your hands on a copy available on the ENJO website soon… but in the meantime, try before you buy on us!
2kg beef bones
2 brown onions
2 celery sticks
4 cloves garlic
30ml apple cider vinegar
Pre-heat your oven to 180°C. Place the beef bones in a roasting tray and cook for 30 minutes. This will render out excess fat from the bones. The fat should be kept in a jar in the fridge, it will last for months and is great for roasting vegetables, it’s super tasty and full of goodness.
Peel the onions and cut into quarters. Place your stockpot on the stove on a high heat. Add a splash of oil, about 30ml and throw in the onions. While the onions are frying, roughly chop the carrots about 2cm in size. When the onions are starting to brown add the carrots. While the carrots are starting to fry, chop the celery the same size as the carrots, add to the onion and carrot and stir. Smash the garlic with a knife, peel away the skin and throw the garlic into the pot. Cook the vegetable mix for 5 minutes stirring often.
Add the bones, vinegar and water. Bring the broth up to a boil. Some fat and impurities will rise to the top, skim these away. Once about to boil turn down the heat to low and let the broth simmer. Ideally you want the broth to be cooking at around 80-90°C to extract the maximum vitamins, nutrients and flavour from the bones. Leave uncovered for the first 30 minutes skimming the top often.
After 30 minutes put the lid on and lower the heat slightly. The lid will keep increase the heat slightly, and stop too much broth evaporating. The broth needs to cook for a minimum 36 hours but 48 hours is optimal.
Once the broth is cooked, strain through a fine sieve and the broth is ready to go. There will still be some fat present, I like to leave it, but if it’s not to your liking, place the broth in a large container and pop in the fridge. As the broth cools the fat will rise to the top and set. It can then be taken off and discarded. Great for the compost.
Your delicious bone broth will keep for about a week in the fridge, the perfect morning pick-me-up or nutritious lunch time warmer.
For a hearty and healthy meal...
It’s really simple to add beef brisket or beef shin to the broth during the cooking process. At the first stage of making the broth when the water has come to boil (step 3) add the braising beef. Roughly 100g per person is a good serving size. You may need to take out some of the water so it doesn’t over flow.
Adding the beef to braise will enhance the flavour. Cook the beef for 2 to 3 hours, until tender and easy to pull apart. Once cooked take out of the broth and refrigerate. Top the broth back up with water and cook normally.
Once the beef is cold slice thinly.
1/2 bunch greens
8 Swiss brown mushrooms
2 spring onions
Braised beef is great but you can also thinly slice some steaks. Sirloin, fillet or rump are perfect.
Finely slice the mushrooms, greens and spring onions. Bring the broth to the boil and add the vegetables.
Let simmer gently for 3 minutes. Season the broth with salt to taste. I’d suggest about 1 teaspoon.
Place with the braised or raw beef in your serving bowls. Pour over the hot broth and vegetable mix. The broth will be hot enough to warm the braised beef or cook the raw beef.
For the adventurous foodie...
If you’re up to it, thinly sliced beef heart, is awesome to use on its own or along with the other beef and it’s high in protein and B vitamins.