Broth is without a doubt a mindful mamas elixir. Having a store of this magic potion in your freezer means that even with limited time, you can whip up a week night meal that is both delicious as it is nutritious.

Grass fed, grass finished beef bones – always try to get some marrow bones

Filtered water

1 red or brown onion

3 cloves garlic

1 leek

2 carrots

3 celery stalks

a few tablespoons of raw apple cider vinegar

2 bay leaves

1 teaspoon white peppercorns

 1. Preheat oven to 180 degrees C

2. Roast your beef bones in oven until browned. I do this on a sheet of ‘if you care baking paper’.

3. Transfer bones into stock pot, however do not pour in any of the fat or juices that may have come out of the bones.

4. Add in roughly chopped vegetables, apple cider vinegar, herbs, garlic cloves whole

5. Cover with filtered water

6. Turn on heat and simmer

7. Remove any froth/ scrum that floats to the top

8. Continue to simmer on a low heat for 3-4 hours, no longer.

9. After this time, turn off heat and leave to sit on bench until coolish.

10. Strain, disgard solids and pour liquid into glass jars and/or ice cube containers and store in the freezer. Broth is fine in the refrigerator for a few days, so I keep out what I will use over 2 days and freeze the rest.

I store my broth in mason jars/ glass jars and these wonderful  Wean Meister freezer pods from Biome. I’ve been using these for many years now and they are my favourite. Once frozen, I pop them out and store  the broth cubes in a container in the freezer. This way I have portions available for adding into meals or warming to drink before a meal.