Winter Bone Broth: Which Halal Bones to Use, and Why They're the Cheapest Staple Going

There is something about the first proper cold snap that sends us all back to the stove. The windows steam up, the house smells wonderful, and a pot that cost next to nothing sits quietly bubbling away for the afternoon. Bone broth is exactly that kind of cooking. You need a few good bones, cold water and a bit of patience, and in return you get litres of rich, savoury stock to carry you through soups, stews, rice and curries all winter. A few simple ingredients can go a surprisingly long way, especially when you start with the right bones.

Which Halal Bones Make the Best Bone Broth?

The best beef bones for broth combine flavour with collagen. Flavour comes from marrow and any meat left on the bone, while body comes from the joints and connective tissue that melt into gelatine as they cook.

If you only buy two, go for marrow bones and something gelatinous such as cow foot or oxtail. That pairing covers both flavour and body, and it is a simple combination to ask your butcher for when you are making stock at home.

Why Bone Broth Is the Cheapest Staple Going

Bones cost very little compared with prime cuts, yet a single pot can feed a family for days. At the time of writing, a pack of our beef marrow bones is £3.99 and a whole cow foot is £5.99. Together with an onion, a carrot and some water, that makes roughly three to four litres of broth.

That broth then becomes the base for half a week of meals: a lentil soup, a pot of rice cooked in stock instead of water, a gravy, or the start of a slow nihari. It also uses up the odd vegetable ends you might otherwise throw away. It is hard to find many other inexpensive ingredients that can be stretched quite this far.

How to Make Bone Broth at Home

Making bone broth is simple, and most of the time is hands off.

• • Roast the bones. Spread them on a tray and roast at 200°C for 30 to 40 minutes until browned. This step is optional but gives a much deeper flavour.
• • Cover with cold water. Put the bones in your largest pan and cover with cold water by a few centimetres. A small splash of vinegar is a traditional addition.
• • Bring to a gentle simmer. Heat slowly and skim off the grey foam that rises in the first half hour.
• • Simmer low and slow. Keep it barely bubbling for six to twelve hours, topping up with water if needed. Add onion, carrot, celery, bay and peppercorns for the last two hours.
• • Strain and cool. Strain through a sieve, cool quickly, then chill. The fat will set on top, ready to lift off.

A slow cooker on low or a pressure cooker for around two to three hours both work well if you would rather not watch the hob.

How to Store and Use Your Broth

Cool the broth quickly by dividing it into smaller containers rather than leaving a big pot on the side. Once chilled, it keeps for around three to four days in the fridge and up to three months in the freezer. Freezing it in portions, or even in ice cube trays, means you can add a little to a curry or a pan sauce whenever you need it.

A good bone broth should set softly when cold. If yours stays runny, it still tastes good, but next time add more collagen rich bones like cow foot or oxtail.

Halal bones for broth

Why Buy Your Bones From a Specialist Halal Butcher

Supermarkets rarely stock soup bones, and when they do, the choice is limited. A specialist butcher has the full range, from marrow bones to cow foot, and can cut them to size for your pan. Tariq Halal has more than 40 stores across the UK and an online shop, with every bone butchered to halal standards. Order online for delivery or collect in store.