Bone Broth is the weird, wonderful and delicious new superfood everyone’s getting excited about. Sarah Maber founder of the Brighton Bone Broth Co. shares her three favourite recipes for you to try at home
Hearty Beef Broth
Ingredients
3-4 kgs of beef bones
One 400g tin of tomatoes
Two tbs tomato puree
Apple cider vinegar
Two handfuls of veg, whatever you have in your kitchen
One head of garlic, roughly peeled and slightly crushed
An inch of grated fresh ginger
Half a red chilli
Juice of one lime
Coriander
Thyme
Parsley
Salt, to taste (optional)
Method: Roast bones in oven at 200C for 30 minutes
Place into stockpot and cover with water. Add a good splash of apple cider vinegar. Bring to boil, skimming regularly. Cover and simmer. After an hour or so, add the tomatoes, tomato puree, veg, thyme parsley and garlic. Simmer for a further 10 hours, skimming regularly. Add the ginger, lime juice, chilli, coriander, salt and handful of black peppercorns if desired. Simmer for a further one-two hours. Drain through a fine sieve.
Soothing Chicken Broth
Ingredients
3-4 kgs of chicken carcasses
Apple cider vinegar
Two big handfuls of roughly chopped carrots, celery and leeks
Thyme
Parsley
Juice of one lemon
Salt, to taste (optional)
Method: Place chicken carcasses in pot and cover with water. Add a good splash of apple cider vinegar. Cover with water and bring to the boil, skimming the surface regularly. Add herbs and vegetables, cover and simmer for 8-10 hours., skimming regularly. Add lemon juice, another big handful of parsley, a large handful of black peppercorns and salt, if desired. Simmer for a further two hours.
Tom Yam Gai
Ingredients
2 chicken breasts, skinned
2 litres Brighton Bone Broth Co chicken broth
8 spring onions, chopped
4 garlic cloves, peeled and chopped
2 lemongrass stalks, chopped
6 red chillies, deseeded and finely chopped
8 lime leaves
2 tbs Thai nam pla sauce
2 tsp brown sugar
½ a lime
½ a handful coriander leaves, chopped
Method: Add the chicken breasts to the chicken bone broth, bring to the boil then reduce to a simmer. Cook for ten minutes or so, until the chicken breasts are tender. Remove the chicken breasts, and shred with two forks. Set aside. Add the spring onions, garlic, lemongrass, chillies and lime leaves to the broth and simmer for ten minutes. Return the shredded chicken to the bone broth, then add the nam pla sauce and brown sugar, and simmer for another five minutes. Squeeze in the juice of ½ a lime then season to taste. Stir in the chopped coriander leaves and serve immediately.
READ MORE: How bone broth changed my life
Sarah Maber is a former Times journalist and founder of the Brighton Bone Broth Co. Chicken or beef broth sells at £2.99 a cup – for stockists, go to brightonbonebroth.co.uk. Twitter: @bribroboco
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