Ingredients:

1 large spring onion or small leek
1 stalk of celery (medium)
½ medium carrot
4 large leaves of kale or bok choy, roughly chopped
½ cup mushrooms
Beef bones (preferably with lots of meat on it)
Ginger to taste
1 clove of garlic
1 medium onion
Chilli flakes (optional) to taste
Salt and pepper
Bay leaf

Preparation:

  1. Combine all in a large pot and cover with enough cold water to cover.
  2. Bring to a boil. Lower heat to a simmer with the lid on for one hour and reduce to at least half.
  3. Turn off the heat, give your broth time to cool to a point where you can comfortably handle it, then strain through a fine meshed strainer. You can use a large spoon or spatula to squeeze liquid and nutrients out of soft veggies.
  4. This broth can be refrigerated for a week in sealed glass jars.