nutrition

Oxtail and Bone marrow

bonemarrow.jpg

Bone broth will arguably help heal the majority of aliments the body experiences.

For The Ox Tail Bones:

  • 3 pounds center-cut beef marrow bonescut into 2-inch pieces, tendons trimmed (ask your butcher to do this)

  • 1/4 cup sea salt, plus more if needed

Method:

  1. You will need to soak the oxtail bones in cold water for 1 hour.

  2. Rinse the bones and cut off any visible fat and skin.

  3. Drain all the water from the bones. Then pre boil the bones before cooking as there can sometimes be an unpleasant smell from the bones.

  4. Next, add clean water and simmer again. The ratio of water should be 3 times the volume of the bones. Take a visual on this.

  5. Simmer for 6-7 hours.

  6. Now you will see the water turned into slightly milky broth.

  7. Take the bones out and pull all the meaty parts off the bone. 

  8. Then add the meat bake to the broth and chill it in the fridge

  9. The bones will go back to the pot and add more water again to simmer for the second time, another 6-7 hours.

  10. Then take the bones out and add the broth to the first batch. Now the marrows are jellied and when heated will turn into soup

To season the soup: Black pepper, sea salt, chopped spring onion.

The bone marrow soup freezes beautifully and can last months. Enjoy!

Festive Brussels Sprouts with Toasted Almonds

654eb19ab4a7951bcb36e80edff8cd8a.jpg

Ingredients:

  • 450g fresh brussels sprouts, trimmed of ragged or old-looking outer leaves

  • 4-6 tbsp butter -  grass fed/ ghee/ coconut oil

  • 1/2 onion, chopped

  • Salt and pepper

  • 1 teaspoon lemon juice, fresh squeezed

  • 1/4 cup toasted slivered almonds

Instructions:

  1. Bring 2 litres of salted water (1 tbsp of salt) to a rolling boil. Add the brussel sprouts and parboil them for 3 minutes or until just tender. (You could also steam them if you prefer.) They should be almost cooked all the way through (split one in half to test).

  2. Remove the sprouts with a slotted spoon to a bowl of ice water for a minute to shock the brussels sprouts and help them retain their bright green colour.

  3.  Remove them from the ice water and cut the sprouts into halves.

  4.  Heat 2-3 tbsp of butter in a large sautΓ© pan on medium heat. Add the chopped onions and cook until translucent, about 4-5 minutes.

  5.  Add 2-3 tbsp more of butter and the brussels sprouts halves. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the brussels sprouts are cooking.

  6. Do not overcook! Overcooked brussels sprouts are bitter and are the main reason why some people don't like them.

  7. Remove the pan from the heat, stir in the lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds.

  8. Enjoy!

 

Garlic and Pumpkin Soup Recipe

Garlic & Pumpkin Soup Hannah Richards.jpg

Garlic and pumpkin πŸŽƒ soup made with beef πŸ₯©bone broth from @boroughbrothcompany. It’s absolutely amazing πŸ˜‰ and all I used was salt and pepper to season! 

You will need:

Method:

  1. Take a pumpkin and cut in half

  2. Scour out  two half's of a pumpkin with a spoon, being careful not to pierce or tear the skin of the pumpkin.

  3. Take the meat of pumpkin and simmer in a large pan with a shallow amount of water. Make sure the water does not cover the pumpkin meat.

  4. This will take roughly about 10- 15 minutes but do keep checking until the meat is soft.

  5. Crush 3 cloves of garlic and add to the pan.

  6. Then add 500 ml of bone broth to the pan this can be home made - click here to see recipe. Or I would recommend to use broth from @boroughbonebrothcompany broth site 

  7.  Then pour the pumpkin garlic and broth into a blender and lightly blend.

  8. Then pour equally into the pumpkins half

  9. Drizzle some olive oil over the soup

  10. Crack some black pepper

  11. Slice a roasted beetroot

    Serve and enjoy!

For the Beetroot:

  1. Wash the beetroots from mud and top and tail

  2. Place in the oven on temperature of 190 for 40 mins until tender

  3.  Once cooled peel the beetroot and slice for the soup as garnish