Mineral-Rich Beef Bone Broth

"The slow simmering of this broth gently releases amino acids, minerals and electrolytes, creating a deeply healing and nourishing dish. Aromatic vegetables, peppercorns and bay leaf add comforting depth, while the abundance of antioxidants helps soothe inflammation, making it a gently restorative drink or soup. To add extra nutrients to any dish, use the broth as a base for sauces (e.g., in bolognese, cottage pie or pasta sauces) or to cook rice or other grains," says nutritional therapist Alexa Mullane.

By Grounded

Serves 230 mins roasting + 18-36 hours simmering

Monika Grabkowska/Unsplash

Gluten-Free
Dairy-Free

Ingredients

Tick off as you go

1.5kgorganic, grass-fed marrow bones and knuckle bones
1 tbspapple cider vinegar (to extract minerals from bones)
1onion, halved (skin on for trace minerals)
2carrots, chopped
2celery stalks
1bay leaf
1 tbspwhole peppercorns
2.5–3 litresfiltered water
Optional: 1 small piece dried kombu (for added iodine and trace minerals)

Method

6 steps

Step 1: Preheat oven to 200°C (400°F). Roast bones for to enhance flavour and depth.
Step 2: Add roasted bones, vegetables, vinegar, bay leaf, and peppercorns to a large stock pot.
Step 3: Cover with filtered water, bring to a gentle boil, then reduce heat and simmer very low for 18–36 hours.
Step 4: If using, add kombu for the final only (prolonged cooking can turn it bitter).
Step 5: Strain through a fine mesh sieve. Allow to cool slightly.
Step 6: Transfer to clean glass jars or containers.