The countdown to Coptic Christmas has started. 

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INGREDIENTS

• 1 kilo of beef bones, coarsely chopped 
• 3 liters of water 
• Stalks of parsley 
• Stalks of celery
• One whole onion 
• One carrot, coarsely chopped 
• One leek, coarsely chopped 
• One tomato, halved and seeded 
• 3 cloves of garlic, whole 
• 5 bay leaves 
• 3 cardamom pods 
• 10 whole peppercorns 
• 5 allspice berries 
• 1 teaspoon of kosher or Himalayan salt 

 

 

DIRECTIONS 

1. Add all the ingredients except the salt to a slow cooker or a heavy bottom pan and set it on low heat. Let the soup simmer for at least 5 hours or until all the veggies look mushy and collapsed and are easy to smash with a back of a spoon. 
2. With a spoon, remove the impurities that float to the surface during the first two hours of cooking.
3. When the broth is all ready, let it cook completely to room temperature.
4. Strain the broth using a fine mesh sieve fitted over a deep jar or bowl. 
5. Store the broth in tightly covered glass containers in the fridge for no longer than 3 days OR freeze in labeled and dated ziplocks in the freezer.