Beef & mushroom broth with poached egg & toasted buckwheat
Method
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1
Preheat oven to 200C.
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2
Place the bones in a roasting pan and sprinkle liberally with salt and roast, turning occasionally, until 30 minutes browned.
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3
Cut carrots and celery into large pieces and add to pan along with mushrooms, onions and garlic and sprinkle with more salt.
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4
Roast, turning occasionally, until vegetables are brown, about 40 minutes more.
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5
Put all this into a large stockpot.
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6
Add half a cup of water to the roasting dish and stir, scraping up browned bits (you can heat this over an element to help).
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7
Add to the pot along with parsley, thyme, bay leaves, and black peppercorns and add cold water to cover.
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8
Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed.
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9
Strain then refrigerate.
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10
The fat will harden on the top and you can simply remove and discard. Freeze if liked.
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11
To toast the buckwheat, place in in a bowl and cover with water.
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12
Leave to soak for 1 hour then drain and rinse.
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13
Heat the oven to 150°C.
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14
Spread on a tray and bake for 25 minutes until dry and toasted, stirring once or twice.
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15
This can be stored in an airtight container.
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16
To serve. place the poached eggs and the spinach in the bottom of warmed bowl, ladle over a cup of broth and scatter with toasted buckwheat.
Top Tips
Serving suggestion
This broth recipe makes a lot, but its best to make a big batch and freeze for later use. You can use it as you would beef stock for risotto, soups etc. You will need 250mls of broth per person. To make a cheats version you can simmer roasted mushrooms for 30 minutes in good quality beef stock.
