‘Home made beef stock tastes delicious, and more importantly, has gut healing properties, which are important when treating SIBO. I like to use beef stock as a seasoning in dishes, and often add it instead of water when I need to add liquid to a dish. It is also lovely drunk as a cup of hot stock, instead of tea and coffee.’ Rebecca Coomes
Classification: Phase 1 – Restricted, GF, DF
- 4 kg mixed beef bones
- 4 carrots
- 2 celery sticks
- ½ bunch thyme
- 3 bay leaves
- ½ tsp whole peppercorns
- 2 tbs apple cider vinegar
- 1 tsp salt
Place all of the ingredients in a very large pot. Cover with water and then bring to the boil. Reduce the heat to a simmer, cover, and cook for at least 12 hours, but ideally 24 hours.
A longer cooking time will allow more nutrients to be extracted from the bones.
If the liquid evaporates and exposes a lot of the bones, simply fill the pot up with boiling water. I like to bring my stock to a rapid boil in the last 30 minutes to help reduce it and concentrate the flavours.
Once done, remove the big pieces of bone and then strain the liquid through a fine mesh sieve. Discard the bones and vegetables.
You will end up with at least 2 litres of delicious stock. I like to free some in ice cube trays, so that I have small portions available to use. I also free some in ½ cup, 1 cup and 2 cup portions. Frozen stock will keep for several months.
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.