Beef Broth

Beef Broth with Potato and Spinach


Preheat oven to 180°C. Roast bones on an oven tray for 30 minutes with vegetables and garlic. Transfer the bones and veggies to a large stock pot and add bay leaves, peppercorns and enough water to cover (approx 3.5-4 litres). Bring to the boil then turn down heat and simmer for 3 hours, removing any froth or impurities from the surface regularly. Remove from heat, allow to cool and then transfer to a large sealed container to put in the fridge overnight. The fat should solidify at the top and this can be easily removed. Strain the broth to remove the bones, herbs and veggies and your broth is ready to use.

Add broth to the stock pot with potato and rosemary. Simmer for about 10 minutes or until the potato is cooked through. Divide into bowls and add handfuls of spinach and kale, season to taste. Serve immediately.

You can store any extra broth in a sealed container in the fridge for up to 4 days or freeze to keep for up to 6 months.