When you’re looking to eat healthier, the best way to go is to prepare your food yourself, so you know exactly what goes into your dishes, and into your body. Building a kitchen that is ready to go often includes prepping ahead and stocking it sauces and stocks.
Try this recipe for a simple, nutritious beef bone broth by with lifestyle brand COMO Shambhala which you can freeze in smaller batches as a replacement for store-bought seasonings and bottled stock which are usually high in sodium and contain additives and preservatives.
This versatile broth can be tweaked to suit wellness goals or palate preferences. For example, salt can be removed for blood pressure control, and spices and seasonings can be adjusted to taste.
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Beef Bone BrothRecipe courtesy of COMO Shambhala
Makes 12 - 14 servings of 250-300ml of broth
3.5 kilograms beef bones (marrow, knuckle, ribs)
100 milliliters apple cider vinegar
3.5 litres filtered water
3 celery stalks, halved
3 medium carrots, peeled and halved
3 brown onions, quartered
Fresh herbs and spices: Garlic, ginger, turmeric, parsley
Seasonings: Cracked black pepper, chili, sea salt, to taste
1. Add the bones, apple cider vinegar and water to a large stovetop Dutch oven or a crockpot. Let the mixture sit for at least one hour to allow the vinegar to prime the bones.
2. Add all the other ingredients to the pot and bring to a vigorous boil briefly, before reducing to a simmer.
3. Skim the foam from the top of the liquid and discard.
4. Continue simmering over low heat for 24 hours or more.
5. Cool the broth to room temperature, strain and pour into glass containers. Set in the refrigerator to cool further.
6. Remove the congealed fats from the surface of the broth.
7. Store in the refrigerator for up to seven days or in the freezer for up to six months.