Low-FODMAP beef stock (bone broth)
Rich, delish boiled bone goodness to use as a base for soups, stews, rice or basically anything you want to taste better.
Servings
2 litres
Ready In:
48 hrs
Good For:
Everything except salad
Health Stuff:
Amino acids
Long-form cooking
First, roast bones, then simmer for 24-48 hours
Get the butcher to cut your long bones up into smaller chunks.
Ingredients
- 3-4 long beef bones cut lengthways and into 2-inch lengths by butcher
- 1 kg non-cartilage cubed beef
- Water to completely cover bones, top up as needed
- 1/2 cup vinegar
- Large stock pot
When cartilage breaks down during cooking, it releases polysaccharides, which are high-FODMAP. If you tolerate these, use whatever cuts of meat and bone you fancy; otherwise stick to gravy/stewing beef and marrow bones.
Making beef tallow afterwards
You get an enormous amount of fat leftover once you skim it off as the stock cools. You can process this fat into beef tallow, which you can then use for many things: cooking, frying, soap and moisturiser.
Learn more about what to do with beef tallow.
Step by Step Instructions
Step 1
Roast the bones and meaty bits at about 230C for 30 minutes. You want them browned but not burnt. Turn halfway.
Step 2
Place the bones and meaty bits into the large stock pot over a medium heat until it only just starts to boil.
Reduce the temperature so bubbles slowly rise to the surface and pop. This will help keep your stock clearer; a rolling boil will result in cloudy stock.
Step 3
Cook like this for 24-48 hours. It’s up to you whether you leave the pot on very, very low overnight or simply turn it off. Skim off impurities and foam every so often.
Step 4
Remove solids from your stock using a strainer. Discard bones and meat.
Cool the stock in the fridge or freezer until the fat solidifies. Remove the fat and save for later, when you can make beef tallow for use in cooking or other fun stuff. Tallow will make everything you cook taste extra delicious.
Once the stock is fat-free and strained through a muslin cloth, it is ready to use.
Freeze stock to make it last longer. Will last 5 days in the fridge.
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