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Message: <blockquote data-quote="dunelm" data-source="post: 1811315" data-attributes="member: 179219">Not a soup but a broth.I was asked to post my recipe for a beef bone broth on another thread so here it is.Beef bone brothI use a pressure cooker (2 hours under pressure). You can use a standard pan but it takes a while (about 24 hours). Diced veg works better than whole.Ingredients:Beef bones: depending upon the size of your pan: I use about 1kg or a bit more and a mix of marrow bones and some bones with a bit of meat on – anything you can get from your butcher really. You can even mix- beef, pork, chicken (feet are good at achieving a really glutenous result) – I also chuck in a frozen chicken carcass if there is one in the freezer.2 onions (keep the outer layers), roughly diced2 celery sticks, roughly diced2 carrots, roughly diced2 bay leaves2 or 3  garlic cloves, crushed1 teaspoon whole black peppercornAbout 2 litres cold water2 tablespoons light soy sauce (not low sodium soy sauce) or  perhaps some fish sauceYour favourite fresh or dried herbs if you likeA chunk of ginger if you like – about a thumb sizeA good glug or two of apple cider vinegar1 tablespoon olive oil1.    Heat oven to 200c or use a frying pan. – drizzle olive oil onto bones and then roast or sauté to brown a bit.2.    Pack roasted/sautéed bones and any fat and deglazed bits into pressure cooker/pan and cover with water. Glug in the apple cider vinegar and leave for 20 minutes or so – the apple cider vinegar helps to draw out nutrients from the bones.3.    Dice up the veg and then put them, together with the remaining ingredients into the pan.4.    Pressure cook  on high for 2 hours then turn off the heat and let cool under pressure – or – simmer very low for 24 hours topping up with water as necessary and let cool.Once cooled, strain through a colander and pop into the fridge for an hour or so. You can then cut off the fat crust (I melt this into pots and keep in the fridge for high heat frying).If the resulting broth is not beginning to thicken and get jelly like, then simmer off some liquid to thicken a bit. Once at the right consistency, pour cooled broth into ice cube trays and shove in the freezer to be used for soups, broths and other flavourings.Oh! And the stuff left in the colander - pick through it. Save nice meat bits, lumps of marrow, veg and blend with a little of the broth to a thickish paste. You can also freeze this in ice cube trays or such like and use as a base for soups.</blockquote>

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