Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp coconut oil
- 1kg beef bones (shin, knuckles, marrow & gelatinous cuts)
- 2L filtered water, plus extra
- 2 tbsp apple-cider vinegar
- Pinch sea salt
- 6 star anise
- 2 cinnamon sticks
- 3 cardamom pods
- 2 tsp coriander seeds
- 2 tsp fennel seeds
- 3 cloves
- 1 fresh ginger, grated
- 1 tbsp wheat-free tamari
- 500g beef, thinly sliced
- 3 zucchini, spiralised
- Handful bean sprouts
- Trimmed handful mixed basil
- Handful mint
- Handful coriander leaves
- 2 limes, cut into wedges
Method
- Preheat the oven to 200°C.
- In a flame-proof casserole dish over medium-high heat, melt the coconut oil.
- Add the bones and stir to coat. Cover and transfer to the oven for 30 mins or until the bones are browned.
- Return the dish to the stovetop over medium-high heat and add the water, vinegar and salt. Bring to the boil, then let simmer with the lid on for 1½ hours, adding more water if needed.
- Carefully remove the bones and discard. Let cool, then skim any unwanted fat off the top and set it aside.
- Carefully remove the bones and discard. Let cool, then skim any unwanted fat off the top and set it aside.
- Add some reserved broth fat and sauté́ the onion and ginger until the onion is translucent. Transfer to the casserole dish with the stock and add the tamari and beef.
- Return to a gentle boil over medium-high heat. Reduce the heat to medium-low and add the zucchini noodles. Simmer for 5 mins or until al dente.
- Ladle into bowls and top with the bean sprouts, herbs and serve with lime wedges.
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