BONE BROTH WITH TURMERIC AND LEMON

Everyone needs a great bone broth recipe up their sleeve! It may seem like a bit of a palava to some, but the final product is worth every sip. Making a great stock like this is also the base for any great stew, sauces and of course soups.

Ingredients

Makes 3 litres

3 kg beef bones , marrow bones, knuckles, ribs etc

300g onions, peeled cut into large chunks

300g leek, washed, outer leaves removed and remaining roughly cut

300g carrots, roughly cut

300g celery, cut into large pieces

1 tsp black peppercorns

Handful parsley stalks

1 garlic bulb, cut in half

2 bay leaves

9 Tbsp raw apple cider vinegar (3 Tbsp for every litre of water)

To serve

1 tsp turmeric powder

1 ½ tsp lemon juice

Salt to taste

Method

Rinse the bones in cold water then place into a large, deep stock pot. Cover with cold water (3-5 litres depending on pot) add the cider vinegar. Let sit for 30 minutes.

Place the bones and liquid onto the stove, add all the remaining ingredients and bring to the

boil.  (If you want a richer stock you can roast them in a hot oven to golden brown).

Remove any scum from the surface as this is impurities that need not be in your stock and will also make it go cloudy.

Lower the temperature to a gentle simmer for at least 6 hours and longer if possible.

Strain the stock through a sieve, keeping the delicious stock and discarding the bones and vegetables.

Cool and remove any fat or impurities that may have risen to the surface.

Return the pot of stock back to the heat, taste and reduce over a moderately high heat. You will only need to do this to intensify the flavour of the stock. The more you reduce this the stronger it will get.

Serve in cups or small bowls. With turmeric and lemon added.

I also like to serve this with cooked grains, cultured vegetables and organic greens to add even more goodness.