|950 g||lamb bones|
|950 g||beef bones|
|300 ml||cold water|
|65 g||tomato paste|
|2.5 ml||dried thyme|
|2.5 ml||black peppercorns — crushed|
|4 stalks||fresh parsley|
Blanch the bones in water for 5 minutes.
Drain out the water and place bones in an oven tray and brown at 240°C for 20 minutes.
Chop onions, carrots, and celery.
Make a herb sachet from bay leaves, black peppercorns, and dried thyme and parsley stems.
In a saucepan, heat butter and olive oil, add chopped vegetables, and brown.
Add browned bones and vegetables to a pressure cooker and fill with water.
Add tomato paste and herb sachet.
Pressure cook for 3 hours
Remove from the heat, release the pressure
Remove bones and strain the broth through a fine-mesh sieve.
Allow to cool at room temperature and store in the refrigerator for 2 weeks or the freezer for 3 months.
This Basic beef and lamb bone broth recipe was developed for Lamb and Mutton SA by Runyararo Tiwirayi Mhere and Simmy Maenetsa as part of the Recipe Development and Standardization module which is offered by the Department of Consumer and Food Sciences at the University of Pretoria. This year’s final year Foods students where tasked with using lamb and other meaty bones that would have gone to waste to create an innovative bone broth base recipe.