Homemade beef broth (keto recipe)

Ingredients

• 2 kg beef soup bones
  
• 3 tbs tomato paste
  
• 3 cloves garlic, peeled
  
• 2 carrots, roughly chopped
  
• 6 whole peppercorns
  
• 2 tsp salt
  
• 2 bay leaves
  
• 1 leek, cut in half
  
• 1 onion, roughly chopped
  
• 2 sprigs parsley
  
• 2 sprigs of thyme
  
• 1 tsp Worcestershire sauce
  
• 8 cups of water

Method

Roast the bones and vegetables

Preheat oven to 200c. Place the bones, carrots, garlic and onion on a large baking tray. Roast for 15 minutes, then remove from the oven and brush the bones with tomato paste.
Return to the oven and bake for another 30 minutes.

Slow cook the broth

Transfer the roasted bones and vegetables to a slow cooker set on low. Add the garlic, peppercorns, salt, bay leaves, leek, parsley, thyme, Worcestershire sauce, and 8 cups of water.
Cover and cook for 24 hours, stirring occasionally.

Strain, and store

Let the broth cool for about 1 hour. Remove the solids, then strain the broth through a fine sieve. Ensure you also press the solids to extract more broth.

Storage

Refrigerate: Store in airtight containers for up to 5 days
Freeze: Portion into freezer safe bags, jars or ice cube trays and freeze up to 3 months.
Reheating: Thaw in the fridge overnight or warm gently on the stove, skimming off any solidified fat if desired.

Nutrition (per 1 cup)