Beef Bone Broth Recipe
Pret’s warming Bone Broth is full of flavour and made from the bones and meat from grass-fed cattle.
2.5 kg of beef bones (we recommend oxtail, short rib or knuckle bones)
3 large carrots
1 large leek
6 cloves of garlic, squashed
1 onion peeled and halved
3 celery stalks
2 bay leaves
1 tsp black pepper corns
Pre-heat the oven to 200°C.
Peel the carrots, and cut the carrots, leek and celery into large chunks. Peel the onion and cut in half.
Place all the vegetables in the base of a large roasting dish, lay the bones on top, and put it in the oven. Roast for 30–40 minutes until the bones are dark golden.
Transfer the content of the roasting tray to a large pan. Cover with plenty of water and add the bay leaves and peppercorns. Top up the water if it falls below the bones.
Simmer for a minimum of 12 hours. Then drain the bones and vegetables but retain the stock. Now gently simmer this for a further 8–12 hours to intensify the flavour.
You could also use a slow cooker or pressure cooker.
If you want to enjoy later leave to cool before refrigerating.
The broth can be kept in the fridge for 5 days.