Monthly Archives: May 2016

Making Beef Bone Broth in the English Country Cooking Kitchen. © Sue Todd Photography 2016

Beef Bone Broth

We’ve been making stock from bones in the English Country Cooking Kitchen for years, but suddenly “Bone Broth” is a big thing, if not the thing.  So I guess we’re a bit late adding it to the blog, but whatever you call it, its pretty good stuff and way better for you than anything out of a packet, regardless of whatever the packet may try to suggest.

Making Beef Bone Broth in the English Country Cooking Kitchen. © Sue Todd Photography 2016

Making Beef Bone Broth in the English Country Cooking Kitchen. © Sue Todd Photography 2016

Ingredients:

  • Beef Bones, we used 3 beef short ribs with some meat left on.
  • 75 grams of lardons, we used home cured belly pork (recipe to follow soon),
  • 1 leek,
  • 2 large shallots
  • 2 carrots
  • 6-10 black peppercorns
  • 1 clove
  • 1 bouquet garni
  • 3 litres of cold water
  • butter and a splash of olive oil or beef fat for frying.
Bouquet Garni © Sue Todd Photography 2016

Bouquet Garni © Sue Todd Photography 2016

Method:

Roasted Beef Bones ready to make Beef Bone Broth. © Sue Todd Photography 2016

Roasted Beef Bones ready to make Beef Bone Broth. © Sue Todd Photography 2016

Roast the beef bones until the meat has receded along the bone, pour off the rendered fat and then allow to cool.  I use the roasting oven of the AGA.  If you are using a conventional oven you might want to put these in at the same time you are doing a roast to make it more cost efficient.
The ingredients for Beef Bone Broth. © Sue Todd Photography 2016

The ingredients for Beef Bone Broth. © Sue Todd Photography 2016

Chop all the vegetables and  fry in the butter or oil/fat until soft and starting to turn golden.
Vegetables for Beef Bone Broth. © Sue Todd Photography 2016

Vegetables for Beef Bone Broth. © Sue Todd Photography 2016

Add the water, bones, and the rest of the ingredients together and bring to the boil.
Cover and place in the simmering oven of the AGA for at least six hours and up to 12 hours, checking now and then to make sure the water level is ok and to skim off any froth that may form on the top.  You could also use a slow cooker for this, but check cooking times/controls with the manual.
Adding all the ingredients to the pan. © Sue Todd Photography 2016

Adding all the ingredients to the pan. © Sue Todd Photography 2016

Then strain out the liquid and discard the veg and bones etc.  Allow the stock to cool over night and then lift of any fat that may have set on the top.  Don’t forget you can re-use the fat for cooking with, so don’t discard that.
The stock is them ready to use.  If you don’t need it all at once it will freeze perfectly.
You don’t have to use beef bones you can make bone broth with any bones you happen to have.  We regularly tip the remains of the roast chicken from a Sunday roast into the pan to make broth, which then goes into soups, risotto etc.
For more standard stock recipes, Fish, Game, Veg, Chicken and Veal etc, check Practical Professional Cookery by Cracknell & Kaufmann.  As the name suggests these are professional recipes and produce much more stock that you would need but you can amend the quantities down to suit.
Blueberry and Banana Smoothie home made with fresh ingredients, perfect for breakfast. © Sue Todd Photography 2016

Blueberry and banana smoothie

Despite the weather not being what you might term spring like here in Northumberland, we’re trying to move towards smoothies for breakfast at least a few times a week.  This blueberry and banana smoothie is one of our favourites.  I’d just like a big dose of warm sunshine to go with it so that we could enjoy it in the garden.

Smoothies are really fast, and if you whizz some warm water and dish washing liquid up in the blender/processor after use then cleaning up is minimal.

Blueberry and banana smoothie ingredients © Sue Todd Photography 2016

Close up of Blueberry and Banana Smoothie ingredients, perfect for breakfast. © Sue Todd Photography 2016

Ingredients:

  • 2 bananas
  • 160g blueberries, fresh or frozen
  • 1 teaspoon of vanilla extract
  • 4 tablespoons of plain yoghurt
  • coconut water to adjust thickness to suit

Method:

Add all the ingredients except the coconut water to a blender or food processor until mixed thoroughly and no lumps of fruit remain.  Then slowly add coconut water and blend again (without forgetting to shut the lid first – unless you are partial to cleaning in a big way!) until it’s a consistency you like.  We like ours fairly thick but still drinkable, although I’m playing with the idea of a much thicker smoothie to go with home-made granola.

Blueberry and Banana Smoothie ingredients. © Sue Todd Photography 2016

Blueberry and Banana Smoothie ingredients. © Sue Todd Photography 2016

Optional Extras:

If you have a sweet tooth (like Gary!) then you can add a dash of maple syrup to sweeten things up a little or honey if you prefer.

Oooh!  And before I forget if you any leftovers, freeze it as ice pops (remember them??) for the summer which we’re hoping will arrive at some point.  They make lovely treats on hot days.