Beef bone broth
30 minutes
Preparation time
6 hours 30 minutes
Cooking time
2-3 litres, depending on the size of your cooking container


1.5kg beef bones including neck bones, brisket bones and ox-tail

2 brown onions, peeled, cut in half horizontally

2 carrots, roughly cut

2 tomatoes, halved

1 large sprig of parsley, with stalks attached

10 black peppercorns

1 star anise

3 garlic cloves, crushed with the back of a knife

1 x 10cm by 3cm piece of kombu

4 dried shiitake mushrooms, soaked, drained, reserve the soaking liquid

1 tbsp apple cider vinegar

Water to cover (2-3 litres)


  1. Preheat oven on Fan Plus at 180°C.
  2. Roast the beef bones until browned, approximately 30 minutes.
  3. Remove bones from the tray, drain and discard the fat that has rendered. Using a little warm water add a little to the tray. Using a spatula scrape the sediment off. Add more water if needed. Reserve this for the broth.
  4. Fry the onion, cut side down with a little oil in a pan over medium-high heat, induction setting 7, until caramelised and browned.
  5. In a deep unperforated steam container, place all the ingredients and cover with the water.
  6. Place in the steam oven and Steam at 95°C for 6 hours.
  7. Carefully remove from the steam oven and decanter the liquid through a sieve into a large jug or bowl. When the bones are cool to handle, if there is meat attached, remove and shred for later use.
  8. With a ladle, skim and remove the beef bone broth of the fat from the surface and discard.

Hints and tips

  • Be mindful you will need to refill the steam oven water container during the cooking process.
  • Cooking time can be extended to extract more goodness from the bones.
  • Refrigerating the strained bone broth overnight will allow the fat to solidify and be removed more conveniently.
  • Bone broth can be stored in the freezer for up to 3 months.


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