7

Bone brothLobmeyr

Alpha water tumbler

from Ondene.

Surface from Di

Lorenzo (used

throughout). All other

props stylist’s own.

MinestroneAll props

(except surface; see

above) stylist’s own.

Stockists p168.

Beef bone broth with mushrooms

and buckwheat noodles

SERVES 4-6 // PREP TIME 15 MINS // COOK 12 HRS (PLUS DRYING, SOAKING)

Bone broth is made through essentially the same process as

stock, but with a preference for bones that are high in collagen –

specifically marrow bones, knuckles and feet – and with a longer

cooking time. This method can be adapted to make chicken broth

(chicken feet are high in collagen), but it will only need to be

simmered for about half the time. For a lighter, cleaner broth,

chill it overnight, then spoon of the layer of fat that sets on top.

1 15cm x 7cm piece of kombu

(optional; see note)

50 gm ginger, thinly sliced

3 spring onions, white part

cut into batons, green

part cut into julienne

2 dried shiitake mushrooms,

rinsed

150 gm mixed Asian

mushrooms, such as

shiitake, shimeji, enoki

and oyster, sliced

250 gm buckwheat soba

(preferably Spiral brand)

Sesame oil, to serve

BEEF BONE BROTH

1.5 kg beef bones (knuckle,

neck or marrow bones)

2 large onions, thickly sliced

1 garlic head, halved

1 For bone broth, preheat oven

to 230°C. Place bones in a large

saucepan, cover with cold water,

bring to the boil, skimming scum

from the surface, then strain,

discarding liquid. Allow bones

to steam-dry in the colander

(10 minutes).

2 Transfer bones to a large

roasting pan and roast until

beginning to colour (30 minutes),

then add onion and garlic and

roast until golden (20 minutes).

Transfer bones and vegetables

to a stock pot and place the

(25-30 minutes). Strain broth

through a fine sieve, discarding

vegetables, then return broth

to saucepan over medium

heat. Bring to a simmer, add

mushrooms and simmer until

just cooked (1 minute).

4 Meanwhile, cook noodles in

a saucepan of gently simmering

salted water until al dente

(6-8 minutes), strain, then divide

among bowls. Ladle broth and

mushrooms over noodles, top

with spring onion greens and

sesame oil to taste, and serve.

Note Kombu is available from

Japanese grocers. ●

roasting pan over medium-high

heat. Deglaze pan with 500ml

water, scraping the base, then

add liquid to stock pot with

2 litres water. Bring to the boil,

skimming scum from the surface,

then reduce heat to low-medium

and simmer, skimming scum

from the surface occasionally

and topping up water as

necessary to keep bones

covered, until well flavoured

(8-10 hours). Strain through

a fine sieve (discard bones).

Makes about 2 litres. Bone

broth will keep refrigerated in

an airtight container for 3 days

or frozen for 3 months.

3 Soak kombu in bone broth

in a saucepan for 15-20 minutes,

then slowly bring to a simmer

over medium-high heat,

removing kombu as soon as

bubbles start to appear (discard

kombu). Add ginger, spring

onion batons and dried shiitake

and simmer until well flavoured

RECIPES MAX ADEY. PHOTOGRAPHY CHRIS CHEN. STYLING ROSIE MEEHAN

Eat clean