“Great grass-fed beef bones. Perfect for bone broth/stock. Slow cook for 48 hours with 1 carrot, 1 onion, bay leaf, salt, and 1 tbsp vinegar (preferably apple cider). You won't taste the vinegar (and you can use lemon juice instead) but it helps to break down the minerals in the bones. Pour into silicon muffin or mini muffin tins, and freeze. Pop out when frozen, and store in freezer for use as and when.”
“These are wonderful value for money. I got 6 tubs of delicious stock for soup or gravy when I cooked them with onion et in the pressure cooker. Then afterwards, I got enough meat off the bones to make a big pie using a cornish pasty filling recipe that did us for two days, but would make a meal for a family of 4-5.”
