Homemade Beef Stock from beef bones contains minerals that are high in gelatin, which acts first and foremost as an aid to digestion and is used in the treatment of many intestinal disorders, including hyperacidity (result of incorrect and irregular eating habits), Colitis and Crohn's disease.
For recipes on how to make chicken, beef or vegetable stocks go to Stocks and Sauce on this blog.
This is a great recipe for a cold winter night, or maybe you are just not feeling well. Maybe you are on a tight budget this week. This is a cheap meal to make.
Beef Broth and Vegetables Recipe
Use any amount of vegetables and bones. It depends on how much you want to make. Leftovers can be frozen.
Bones can be frozen and then used again to make another stock. Bones can be cooked up to 8 hours. So after this meal, there is still plenty of goodness in the bones for another day.
Cut all your vegetables a similar size.
1 large stock pot
Soup bones, shin bones or any bone with some meat on.
2 onions chopped
A handful of carrots peeled and chopped
Kumara peeled and chopped
Pumpkin chopped
Leek slice - putting aside 1 outer leaf for a Bouquet Garni
Herbs - parsley stalks, thyme, bay leaf
Himalayan salt / Pepper
Handful of Kale sliced - to be added at the end.
Method
1 - Cover the bones with cold water and bring to the boil, then throw out the water. This is to get rid of the blood and scum that has floated to the top to the water. If you don't want to do it this way, you can skim off the scum with a large spoon.
2 - Simmer with the lid on your liquid for up to 4 hours on really low.
3 - Prepare your bouquet garni, (see photo below )tying string to it and then tie the other end to the pot handle. Place in the pot with all your vegetables. Place your lid on and simmer for 30 minutes.
4 - Taste and now season. Now add your kale and cook until just wilted.
Pour into bowls, removing the meat first from the bones if you want to.
