There’s never a wrong time to supplement your body with all the nutrients this gut-healing healthy bone broth has to offer!

SERVES 4 // COOKING TIME 2 hours

INGREDIENTS
1 kg beef bones
1 L cold water
2 tbsp apple-cider vinegar
2 onions, quartered
2 carrots, chopped
3 tbsp grated ginger
2 garlic cloves, crushed
1 tbsp miso paste
Bean sprouts, to serve
Chilli flakes, to serve

METHOD
1. Preheat oven to 180°C. Roast beef bones for 30 minutes.
2. Place bones in a large pot. Add cold water and vinegar.
3. Add onions, carrots, ginger, garlic and miso, and bring to the boil.
4. Turn down to medium-low and simmer for 2 hours. Every 20 minutes, skim off any impurities drifting at the top of the pot. Season with salt and pepper.
5. Ladle the broth into bowls. Top with sprouts and chilli.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Keen for a similar broth recipe? Make this meaty winter minestrone!

The post Heal your gut with this healthy bone broth appeared first on MyKitchen.

Make this nutritious bone broth with roast leeks recipe for a deliciously clean meal that’ll keep up your gut health. It’s also amazing at helping you stay warm on a cold winter’s night!

SERVES 6 // COOKING TIME 5 hours 15 min

INGREDIENTS
2 kg beef marrow bones, halved
½ cup breadcrumbs
Salt and pepper
7 leeks, roughly chopped
½ bulb garlic, halved widthways, skin on
4 L water
4 carrots, peeled and chopped
2 stalks celery, chopped
8 sprigs parsley
4 sprigs thyme
2 bay leaves
¼ tsp black peppercorns

METHOD
1. Preheat oven to 200˚C.
2. Sprinkle the marrow bones with the breadcrumbs, salt and pepper. Place in a roasting tin and roast for 20 minutes until crumbs have turned golden. Remove from the tin.
3. Reduce the oven to 180˚C.
4. Place leeks and garlic in the same tin. Roast for 15 minutes.
5. Remove the roasting tin from the oven. Pour over 1 cup warm water to deglaze. Scrape up the browned bits from the bottom of the tin and pour everything into a pot (reserving some of the leeks for serving).
6. Add remaining ingredients to the pot (reserving some bones for serving). Bring to the boil, then simmer for 4 hours, skimming any foam from the surface and adding more water as needed.
7. Strain the soup through a sieve, discarding the solids. Serve with roast leeks and marrow bones.

Recipe & Styling: Chiara Turilli
Photography: Andreas Eiselen

The post Bone broth with roast leeks appeared first on MyKitchen.