The countdown to Coptic Christmas has started.Â
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INGREDIENTS
- 1 kilo of beef bones, coarsely choppedÂ
- 3 liters of waterÂ
- Stalks of parsleyÂ
- Stalks of celery
- One whole onionÂ
- One carrot, coarsely choppedÂ
- One leek, coarsely choppedÂ
- One tomato, halved and seededÂ
- 3 cloves of garlic, wholeÂ
- 5 bay leavesÂ
- 3 cardamom podsÂ
- 10 whole peppercornsÂ
- 5 allspice berriesÂ
- 1 teaspoon of kosher or Himalayan saltÂ
DIRECTIONSÂ
- 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.Â
- With a spoon, remove the impurities that float to the surface during the first two hours of cooking.
- When the broth is all ready, let it cook completely to room temperature.
- Strain the broth using a fine mesh sieve fitted over a deep jar or bowl.Â
- 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.Â
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