Add a little magic to your favourite recipes with this low FODMAP beef stock!
Preheat your oven to 275 degrees and bake your bones in a roasting pan for 45-60 minutes.
Transfer your bones (and all their drippings) into your slow cooker, along with the carrots, thyme, water, and peppercorns. Cook on low for 8-10 hours.
Skim any gunk off the top of the stock and add your green onions to the slow cooker. Cook for an additional 20 minutes, then strain your beef stock into an airtight container and transfer it to the fridge to rest overnight.
In the morning, remove any hardened fat from the container.
Beef stock can be stored in the fridge for 3-4 days or in the freezer for 3-4 months.
Brought to you by The FODMAP Formula - www.fodmapformula.com