Broth

Lots of ideas for feeding children seem to revolve around novelty pasta shapes, faces cut into sandwiches and plenty of sweet options. And I embrace all of these when the mood strikes. Sometimes, perhaps most of the time, I just want the kidlets to enjoy a meal that is good for them, because it is healthy and delicious.

Tessa Kiros in her book Apples for Jam has plenty of ideas for that. The broth that I made, using a combination of beef and chicken ensures the flavours are not too strong (as can happen with just a beef broth alone) for children. 'AfJ' is one of the best books for child-friendly food that isn't all about novelty, but are ideas that my children at least, really embrace. I wish I had grown up with these recipes!

Meat Broth

700g beef on the bone suitable for boiling, fat removed
200g carrots, peeled
2 leafy inner celery stalks
a small handful of parsley
2 ripe tomatoes, quartered
1 large garlic clove, peeled but left whole
about 7 black peppercorns
salt
2 chicken marylands
1 red onion or 2 shallots, peeled but left whole

This type of recipe, the quantities don't need to be so closely adhered to of course. I had a kilo of beef shins, so tossed those in, and I don't bother quartering the tomatoes, they break up soon enough anyway. Obviously, if you don't plan on eating the meat, you can choose a few beef bones with shreds of meat attached, which will be cheaper yet.

Put the beef in a large stockpot with 2.5 litres of water. Add the carrots, celery, parsley, tomatoes, onion and garlic and bring to the boil. Skim the surface and then add the peppercorns and a teaspoon of salt. Lower the heat and simmer uncovered for about half an hour. Add the chicken and bring back to the boil. Lower the heat and simmer, covered, for 1 1/2 hours. Add 375ml-500ml of hot water after 45 minutes or so to maintain the level.

Turn off the heat, and leave with the lid on for 15 minutes to cool down a bit. Carefully remove the beef and any bits that you'd like to keep, then strain the liquid into a clean pot or a bowl, depending on what you are going to do with it.


Makes 2 litres


I tend to reserve the meat and chicken, and, after removing any more fat, dice the pieces into mouthful sizes. I also like to strain the broth through a piece of muslin.



The golden broth, ready to do your bidding. You can use this as is, or add whatever you like to it. Sometimes I turn it into an Asian-flavoured broth with all the usual aromatic suspects. Today, though, I have turned to what I suppose is my 'English' taste buds. The flavours my Nana would have dished up. I left the broth as is, and simple added some vegetables and cooked them in it, returning the diced meat and chicken at the end just to warm through. A final sprinkling of parsley, some buttered bread, and dinner is served.