The healing benefits of nutrient-dense bone broths are quite incredible. From immunity support, detoxification and joint protection to collagen production for skin and healing and sealing your gut, the powers that simmering bones can provide are well worth the slightly more labour-intensive method. Bone broth is also a great way to minimise waste by using the whole cut of meat.
Recipe and styling Jane Lyons. Photography Josh Griggs
4 litres water
500g bones (we used organic beef bones)
¼ cup apple cider vinegar
6 cloves garlic, thinly sliced
3 tbsp grated fresh turmeric
2 onions, halved
2 cups chopped vegetables (carrots, celery or broccoli or any other veges you have)
1 tsp cayenne pepper
3 sprigs fresh thyme
1 pinch sea salt
healing herbs such as dandelion, calendula or nasturtium
lemon juice (optional)
Place all ingredients in a large pot and bring to the boil. Simmer for 1 hour, then use a spoon to scoop off the foam that will have risen to the top of the broth. Discard the foam. Return the broth to a simmer for a further 9-10 hours then taste and adjust accordingly.
Once you’re happy with the flavour of the broth, strain it through a sieve into a large plastic container or individual containers (individual containers make a very handy lunch option). Keep broth in the freezer until ready to serve. Discard strained bones and vegetables.
To serve, heat broth and pour into a small bowl. Garnish with herbs and a squeeze of lemon, if desired.