Bone Broth

I'm serving the broth with spring onions, garlic, a touch of chili powder and some chopped mushrooms, and some crusty cheese bread. Another time I might add noodles. 

Meanwhile, here's how I do the broth:

Ingredients :

4 beef marrow bones, or 3 beef knucklebones

A slosh... Oh alright, let's say

2 tablespoons of Cider Vinegar with the Mothers

2 Bay leaves

Cover with water

You could leave it here (I do) 

Or you could add peppercorns, herbs like rosemary or sage, juniper berries. 

Method:

Roast the bones until cooked, 200 c in a fan oven for 35 minutes 

Place bones into slow cooker

Pour in the cider vinegar

Cover with water

Add any additional ingredients 

Bring to the boil

Simmer for at least 24 hours

Cool

Strain into a bowl

Refrigerate. 

The broth will cool to a jelly, covered by a thick layer of white fat. The fat is lovely for roasting potatoes.

I wasn't going to make broth, but Jack popped by for a socially distanced walk and we ended up, via the fields, in town in the butchers. Jack used to be a butcher and a chef, so can't resist popping in for nice fresh sausages, and he bought me a couple of knuckle bones! We also met Noo in town. How strange it is to be meeting up outside in winter, rather than cuddling indoors, but there ye go.