Bone broth is made through essentially the same process as stock, but with a preference for bones that are high in collagen – specifically marrow bones, knuckles and feet – and with a longer cooking time. This method can be adapted to make chicken broth (chicken feet are high in collagen), but it will only need to be simmered for about half the time. For a lighter, cleaner broth, chill it overnight, then spoon off the layer of fat that sets on top.
Beef bone broth with mushrooms and buckwheat noodles
A nutrient-rich soup that feeds the soul as well as being a soothing Sunday activity to undertake when the weather's against you.
- 15 mins preparation
- 12 hrs cooking plus drying, soaking
- Serves 4 - 6
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Ingredients
- 1 15cm x 7cm piece of kombu (optional; see note)
- 50 gm ginger, thinly sliced
- 3 spring onions, white part cut into batons, green part cut into julienne
- 2 dried shiitake mushrooms, rinsed
- 150 gm mixed Asian mushrooms, such as shiitake, shimeji, enoki and oyster, sliced
- 250 gm buckwheat soba (preferably Spiral brand)
- Sesame oil, to serve
Beef bone broth
- 1.5 kg beef bones (knuckle, neck or marrow bones)
- 2 large onions, thickly sliced
- 1 garlic head, halved
Method
- 1For bone broth, preheat oven to 230°C. Place bones in a large saucepan, cover with cold water, bring to the boil, skimming scum from the surface, then strain, discarding liquid. Allow bones to steam-dry in the colander (10 minutes).
- 2Transfer bones to a large roasting pan and roast until beginning to colour (30 minutes), then add onion and garlic and roast until golden (20 minutes). Transfer bones and vegetables to a stock pot and place the roasting pan over medium-high heat. Deglaze pan with 500ml water, scraping the base, then add liquid to stock pot with 2 litres water. Bring to the boil, skimming scum from the surface, then reduce heat to low-medium and simmer, skimming scum from the surface occasionally and topping up water as necessary to keep bones covered, until well flavoured (8-10 hours). Strain through a fine sieve (discard bones). Makes about 2 litres. Bone broth will keep refrigerated in an airtight container for 3 days or frozen for 3 months.
- 3Soak kombu in bone broth in a saucepan for 15-20 minutes, then slowly bring to a simmer over medium-high heat, removing kombu as soon as bubbles start to appear (discard kombu). Add ginger, spring onion batons and dried shiitake and simmer until well flavoured (25-30 minutes). Strain broth through a fine sieve, discarding vegetables, then return broth to saucepan over medium heat. Bring to a simmer, add mushrooms and simmer until just cooked (1 minute).
- 4Meanwhile, cook noodles in a saucepan of gently simmering salted water until al dente (6-8 minutes), strain, then divide among bowls. Ladle broth and mushrooms over noodles, top with spring onion greens and sesame oil to taste, and serve.
Notes
Kombu is available from Japanese grocers.
