This recipe is tested by our Chef Ursula and it has a phenomenal stovetop time saving of 14 hours!!!
check it out
Makes about 12 cups of broth
2kg beef bones, preferably a mix of marrow bones and bones with a little meat
on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
3 medium unpeeled carrots, cut into 2-inch pieces
1 medium leek, end trimmed, cut into 2-inch pieces
2 medium onion, quartered
1 garlic head, halved crosswise
3 celery stalks, cut into 2-inch pieces
3 spring thyme
2 tablespoons black peppercorns
1 tablespoon cider vinegar
1.Preheat oven to 180 C. Place beef bones, carrots, leek, onion, and garlic on a
roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan
and continue to roast until deeply browned, about 20 minutes more.
2.Fill a large (at least 8lt) stockpot with 16 cups / 4lt of water. Add celery,
Thyme, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along
with any juices. Add more water if necessary to cover bones and vegetables.
3.Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and
cook with lid slightly ajar, skimming foam and excess fat occasionally, for 1 hour
4.Place the sealed pot in the Wonderbag on a cloth or mat for 6 – 8 hours
5.Remove the pot from the Wonderbag, place back on the stove, skim, and
simmer for 20 minutes, then return to the Wonderbag for 6 – 8 hours.
6.Repeat this process once more
7.Remove the pot from the heat and let cool slightly. Strain broth using a fine-
mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then
refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled
8.Serve as a nourishing broth, or cook rice pasta or vegetables in the broth, use it
as a sauce or soup base, or to replace stock cubes in your favourite stew or casserole.
A good bone broth normally needs at least 16 - 24 hours slow simmering on the stove or in
an electric slow cooker.
Using the Wonderbag, you just need the initial hour on the stove top, with 2 additional 20
The total time on the stove is 1h40 and in the Wonderbag is 18 – 24 hours
Total bone broth preparation time is 19h40 to 25h40 in total using the Wonderbag.
Time saved on the stove is between 14 and 22 hours
Ouma hearty Bean soup with bone broth.
30ml olive oil
500g dried beans (soaked overnight)
1 onion, diced
2 cloves garlic, chopped
5ml mixed herbs
2 carrots, diced
1 bunch of celery & leaves, diced
1 tin Italian tomatoes
2lt Bone Broth
Rinse and soak the beans in cold water overnight.
Fry the onion, garlic, celery and carrots in olive oil for 5 minutes or until golden brown.
Add the beans and bone broth and allow to simmer for 20 minutes.
Add the tomatoes and salt and pepper and bring to the boil for a further 5 minutes.
Place the lidded pot in your Wonderbag for 7 - 8 hours.
To serve: garnish with fresh coriander and salt and pepper to taste.