Prep: 5 mins

Cook: 24 hrs

Yields: 2 Litres (8 cups)

Homemade beef stock is glorious. It adds a delicious richness to soups and stews, can be drunk as a replacement to tea and coffee, and also has gut healing properties. Buy the best quality beef bones that you can afford (ideally organic and grass-fed), getting a combination of different types of bones so you get the best flavour in your stock.

Sibo Beef Stock Recipe 786x1048
Imperial
Metric

Ingredients

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    9 lbs mixed beef bones

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    4 carrots, chopped

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    2 celery sticks, chopped

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    1/2 bunch thyme

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    1 bunch scallions, green part only, chopped

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    3 bay leaves

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    1 tsp whole peppercorns

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    2 tbs apple cider vinegar

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    1 tsp salt

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    Water

Method

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    Place all of the ingredients in a very large pot. Cover with water and then bring to the boil. Reduce the heat to a simmer, cover, and cook for at least 12 hours, but ideally for 24 hours.

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    Once ready, remove the big pieces of bone and then strain the liquid through a fine mesh sieve. Discard the bones and vegetables.

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    You will end up with at least 8 cups of delicious stock. Store it in ice cube trays, so you have small portions available to use as flavoring in dishes. You can also store it in 1/2 cup, 1 cup and 2 cup portions. Frozen stock will keep for several months.

Note

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    To make a Low FODMAP version, simply omit the celery.

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    If the liquid evaporates and exposes the bones during the cooking process, simply top up with new water until the bones are covered again.

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    If you have issues with histamines, a slow-cooked stock may cause or exacerbate symptoms. Cook your broth for a shorter period of time so the histamine load is lower.

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