- 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
- 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.
- Enjoy experimenting with many different flavours of herbs & spices & different vegetables to add into your bone broths.