Favourite Recipes

Ingredients

• 1.5kg gravy beef/skirt/chuck steak (cubed)
• 6 large garlic cloves sliced
• 2 nuggets ginger, thinly sliced
• 2 tbsp oil
• 150ml soy sauce
• 2 tbsp cider vinegar
• 3 tbsp tart fruit jam (redcurrent, plum)
• 350-500ml apple juice
• 2 medium chillies

Instructions

1. Heat the oil in a heavy based casserole.
2. Season the pieces of meat with salt and pepper and brown them in batches, turning them to colour all over. Remove each batch and set aside while you brown the rest. Once the beef is browned, remove it from the casserole and set aside on a plate.
3. Reduce the heat to low, add the garlic and ginger to the casserole and cook gently until softened but not coloured.
4. Add the jam and soy sauce, mix well, then return the meat to the casserole, in a single layer if possible.
5. Pour in enough apple juice to barely cover the meat. Add the vinegar, chillies and a few grinds of black pepper and cover and place in an oven preheated to 120C and cook for 2 1/2-3 hours, until the meat is completely tender.
6. Serve with noodles and steamed greens.

Ingredients

• 2kg grass fed beef bones (ideally mix of neck and marrow bones),
• 6 springs thyme
• 2 tbsp apple cider vinegar
• 2 carrots quartered
• 1 brown onion halved
• 2 stalks celery chopped
• 4 garlic cloves
• 1 bay leaf

Instructions

1. Preheat oven to 200C or 180C fan-forced. 
2. Place bones on a roasting tray.  Roast for 30 minutes.  (Roasting is optional but it does give broth extra flavor and a deeper colour.
3. Transfer bones and fat to large saucepan with remaining ingredients and enough water to cover bones.  Bring to a simmer.  Cook on lowest setting for at least 24-48 hours (the longer cooking time, the more nutrients you will extract from the bones).  Add extra water to make sure bones are always covered with liquid.
4. Strain into a large bowl.  Cook quickly by placing the bowl in a sink filled with iced water.  Discard hard layer of fat if you like.  (Fat will help preserve the broth in the fridge and does contain a lot of nutrients, but its up to you)
5. Broth will keep for 5 days in the fridge, or 6 months in the freezer