JET LAG-BE-GONE BONE BROTH
Makes 1.3-1.5 litres
This recipe was inspired by my mate Emma Warren, who is not only a phenomenal chef but was also a lifesaver when we were on a shoot together and I had just ﬂown in from overseas. At the time I just couldn’t kick the jet lag or deal with cold Melbourne temperatures, so I was constantly sipping on bone broth. Being jam-packed full of minerals along with the powerful healers collagen and glutamine, bone broth is looked upon as a bit of an elixir these days, and Emma would add extra herbs and her magic twist to make it even tastier.
2 kg beef bones (a mixture of knuckle, tail, marrow and neck bones)
3 tablespoons apple cider vinegar
1 tablespoon coriander seeds
1 nutmeg, crushed using a mortar and pestle
1 star anise
1 tablespoon white peppercorns
2 teaspoons (10–12) black peppercorns
4 shallots, halved
2 cm piece of ginger, cut into thick slices
1⁄2 bunch of fresh coriander, stalks and leaves separated
Preheat the oven to 250ºC (or as hot as your oven goes). You will need a very large (8–10 litre) stockpot for this recipe. Start by giving the bones a good wash. Place them in the stockpot and cover with cold water, then strain and repeat. Tip the washed bones into a large roasting tin and roast them in the oven for 45–50 minutes, or until caramelised and well browned but not burnt, stirring and scraping them every 15 minutes or so.
Pop the roasted bones back in the stockpot together with the apple cider vinegar, spices, shallots, ginger and coriander stalks. Pour over enough water to cover the bones and other ingredients by about 10 cm (about 5–6 litres). Pour a few cups of hot water into the roasting tin to lift oﬀ any remaining goodness and add this to the broth pot. Bring everything to a gentle simmer and leave to cook over a very low heat for a minimum of 12 hours (or up to 48 hours if your stove can handle cooking over super-low heat), skimming oﬀ the frothy grey foam that rises to the surface with a slotted spoon as you go and adding the coriander leaves for the ﬁ final 15 minutes of cooking.
To serve, strain through a ﬁne sieve (or through a layer of muslin for super-clear results) into a mug and sip up. Extra broth should be refrigerated straight away or frozen for later use (see tip below). A layer of fat will solidify on top – you can either discard this or store it in the fridge to use in cooking.
TIP This freezes brilliantly, so make a big batch and have it ready to go in ice-cube trays. You can use it as a stock for adding to other recipes – it’s so handy to have on hand. I often change up what I add to my broth, sometimes adding an egg, spring onions, spinach or grated veggies to make it more of a meal.
Lola Berry is a nutritionist, yoga teacher and best selling author, you can follow her on Instagram @yummololaberry. This recipe and image are extracted from her latest book
The Yoga Body by Lola Berry, published by Plum, RRP $34.99, available in all good bookstores now.