Beef & mushroom broth with poached egg & toasted buckwheat


COOK TIME: 335 Min


  • 2kgs beef bones
  • 2 carrots, peeled
  • 2 celery stalks
  • 500g portobello mushrooms
  • 1 halved peeled onions
  • 1 halved head of garlic
  • a small bunch flat-leaf parsley stems
  • 2 large sprigs thyme
  • 2 bay leaves
  • quarter of teaspoon black peppercorns
  • Half a cup buckwheat
  • 1 poached egg and quarter of a cup steamed spinach per person


  1. Preheat oven to 200C.
  2. Place the bones in a roasting pan and sprinkle liberally with salt and roast, turning occasionally, until 30 minutes browned.
  3. Cut carrots and celery into large pieces and add to pan along with mushrooms, onions and garlic and sprinkle with more salt.
  4. Roast, turning occasionally, until vegetables are brown, about 40 minutes more.
  5. Put all this into a large stockpot.
  6. Add half a cup of water to the roasting dish and stir, scraping up browned bits (you can heat this over an element to help).
  7. Add to the pot along with parsley, thyme, bay leaves, and black peppercorns and add cold water to cover.
  8. Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed.
  9. Strain then refrigerate.
  10. The fat will harden on the top and you can simply remove and discard. Freeze if liked.
  11. To toast the buckwheat, place in in a bowl and cover with water.
  12. Leave to soak for 1 hour then drain and rinse.
  13. Heat the oven to 150°C.
  14. Spread on a tray and bake for 25 minutes until dry and toasted, stirring once or twice.
  15. This can be stored in an airtight container.
  16. To serve. place the poached eggs and the spinach in the bottom of warmed bowl, ladle over a cup of broth and scatter with toasted buckwheat.

Serving Suggestions.

This broth recipe makes a lot, but its best to make a big batch and freeze for later use. You can use it as you would beef stock for risotto, soups etc. You will need 250mls of broth per person. To make a cheats version you can simmer roasted mushrooms for 30 minutes in good quality beef stock.


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