Page 100 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Umhluzi – Meat broth
INGREDIENTS
1.5kg beef bones (marrow and knuckle bones)
500g meaty bones (short ribs) 250ml apple cider vinegar Water
3 celery stalks
2 onions 2 carrots 2 turnips 1 leek
2 bay leaves
4–5 cloves garlic, roughly chopped 5 peppercorns
Handful of parsley
Sea salt to taste
When I first started cooking stock in restaurant kitchens, I realised to my surprise that I was making umhluzi that my father used to cook with leftover meat bones, either on cold days or after family events. At times he loaded it with lots of chilli to remedy colds and flu. The best part was, of course, sucking out umkantsha (marrow) from the bones!
I have modified the recipe over the years with some veggies and swapped Worcestershire sauce for vinegar. In classic stock, a bouquet garni (3 sprigs parsley, 1 sprig thyme and 1 bay leaf) is used. The longer you cook this nourishing broth, the more savoury and concentrated it will taste. Roasting the bones and vegetables will add more flavour and richness.
INSTRUCTIONS
Preheat oven to 230°C.
Place bones on a roasting pan and roast for 20 minutes, or until deep-brown (not burnt!). Toss the bones and all juices into a large pot or slow-cooker, add apple cider vinegar and water to cover. Let the mixture sit for 1 hour so the vinegar can leech the minerals out of the bones.
Add the washed, peeled and roughly chopped vegetables, bay leaves, garlic and peppercorns. If necessary, add more water to cover the bones and vegetables. Bring to a boil and skim the scum from the top and discard. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8–24 hours on the stove top (do not leave on the stove to cook overnight; simply cool and continue simmering the next day).
During the last 10 minutes of cooking, add a handful of fresh parsley for added flavour and minerals. Let the broth cool, then strain it. If you like bone marrow, as my family do, set the bones aside and suck on them, or remove the marrow and add it to your broth.
TIP: You can store the broth in the fridge for up to 7 days, or freeze it for up to 6 months for use in soups, stews and sauce bases.
TO SERVE
Add sea salt to taste and drink the broth as is.
SERVES 5–6 PREPARATION TIME 10 MINS COOKING TIME 11⁄2 HRS + OVERNIGHT
98 MY DAD’S RECIPES [ chapter five ]