Bone Broth with Poached Mushrooms


Bone Broth
1.5kgs organic mixed beef bones
750g meaty ribs or neck bones
1 tbsp coconut oil
2 large carrots
2 stalks celery rough chopped
3-4 L spring water/filtered water
2 onions, roughly chopped
1 tsp dried peppercorns
1 bunch parsley or other herbs
2 tbsp apple cider vinegar

Poached Mushrooms
4 king mushrooms, quartered
1 bunch coriander, finely chopped
1 tsp turmeric, fresh or ground
1 garlic clove
1 tbsp ginger, grated


Roast the bones – preheat oven to 200 degrees, combined bones with 1 tbsp coconut oil and roast for 20-30 minutes until beginning to brown. Combine the bones, vegetables in a pressure cooker. Cover with water, add apple cider vinegar and peppercorns and cook for 1 hour.

In a large saucepan or pot, add the mushrooms, garlic, ginger, spring onion, turmeric and the bone broth. Simmer for 5-10 minutes, without boiling.