We laughingly call this vegetable soup because it it full of veggies, but don't make the mistake of thinking it won't be a satisfying meal! If you make the broth with beef ribs, marrow bones and knuckles it will be meaty and full of luscious collagen and fat. Make sure to make a big pot of soup so that you have enough for another meal or two.
Although this broth can be made with raw lamb bones or lamb bones roasted in the oven until browned, I have been making this with smokey lamb bones grilled. We have a habit of grilling as much as possible and when the coals are finishing to ash, I have been throwing the bones on the grill to smoke them for soup making. Sublime!
This year I have been grilling my pork bones before making this broth, but it is delicious with fresh (often frozen) bones as well. Pork fat is rich in vitamin D and has, like olive oil 10% of the omega-6 fatty acid. Just make sure you are getting the pasture raised pork bones and all that lovely fat is power food!!
This is a lovely delicate broth for making all kinds of Asian dishes including Kao Man Gai! I always have some in the freezer for easy meals when work goes late. So any of my soup recipes has it as a base.
4 litres of cool water
3 lbs beef soup bones
2 ribs of celery
2 onions peeled & quartered
3 garlic clove
rind of one lemon
a few pepper corns
1) Begin by cooking the bones in water and bring to a very slow simmer. Skim any impurities off the top and add vegetables, herbs and spices. Cover and cook at a low temperature for 6 hours. Or, if you want the best results and you are preparing your broth in advance, leave on the stove top for several days, cooking when you are home at a low heat.
2) Remove from the heat, add salt and strain. Keep the meat solids, cartilage and any fat to return to the broth. If I use a pressure cooker, I cook it twice before I strain it.