• 2 kg beef bones (marrow, knuckle, meat bones – ideally grass-fed)
  • 3 litres filtered water
  • 2 tbl spn Apple Cider Vinegar
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2-3 celery stalks, roughly chopped
  • 6 sprigs fresh thyme, tied together
  • 3-6 sprigs parsley, tied together
  • 1 bay leaf
  • 4-6 peppercorns


  1. Ideally dry roast the marrow & meat bones in an oven at around 180C for about 30 minutes (if you want to skip this part, your stock will just be a little sour). Once browned drain off the fat. Place bones into a heavy based pot with the water, bring to a boil, skim off any scum or foam, reduce to a simmer then add the apple cider vinegar, bay leaf and peppercorns into the pot. Cook on a low simmer for 8-24hrs, just make sure the bones are kept covered with water. Add the vegetables and softer herbs (thyme & parsley) into the pot about half way through your cooking time. Once you have simmered for as long as you like, carefully drain off the liquid & cool it as quickly as possible to avoid any bacterial growth. Store in airtight containers for up to a week, or you can freeze in smaller lots for several weeks. You can enjoy the broth as is, or use it as a base for other dishes such as soups, stews, & casseroles. I like to use mine as the base for a healthy miso soup to start my day.
  2. Enjoy experimenting with many different flavours of herbs & spices & different vegetables to add into your bone broths.

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