Beef Bone Broth with Wild Mushrooms

Name: Beef Bone Broth with Wild Mushrooms
Cuisine: British
Ingredients: beef bones from your butcher; 2 sticks celery; 1 large onion; 1 leek (if you have one); carrot (although I'm not sure I'd use one again as I think it made the stock cloudy); 2 bay leaves; 2 shallots or a small onion; 1 bag mixed dried mushrooms; black peppercorns; sea salt

Joanne @JoanneinBath

Bath, UK

Bone broth, together with dripping, is being celebrated as the new big thing in healthy eating, and this soup (a paleo diet recipe) is made with a bag of beef bones that I got from the butcher for £1. I think the thrifty element of it is slightly cancelled out, however, by the extraordinary long time you have to roast then boil the bones! Tastes very good though.

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Ingredients

beef bones from your butcher
2 stickscelery
1large onion
1leek (if you have one)
carrot (although I'm not sure I'd use one again as I think it made the stock cloudy)
2bay leaves
2shallots or a small onion
1 bagmixed dried mushrooms
black peppercorns
sea salt

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Steps

1

Put the bones in a roasting tin and cook in a medium oven until browned - about an hour. This gives the stock a deeper flavour. Some recipes say roast them for 2 hours.
2

Transfer the bones to a large pan with the vegetables, bay leaves and peppercorns. Add some boiled water to the roasting tin scrape up any bits that are stuck to the bottom. Pour into the pan. Add more water until it comes just above the top of the bones.
3

Boil the stock. Some recipes say for 6 hours, I boiled it for 4, then removed the vegetables, added some more water and boiled it again for about another hour. If you have a slow cooker you can use that and cook on high for 12 hours.
4

Strain the stock and pour into a clean pan. Peel and thinly slice the shallots and add to the pan with the dried mushrooms. Boil vigorously for 20 minutes until the mushrooms are soft. Add salt and pepper to taste, I also added a dash of soy sauce. Serve steaming hot.

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Cooksnaps

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Joanne @JoanneinBath

on February 25, 2016 18:58

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.