2 kg of grass-fed organic beef bones – a mix of marrow bone, shin and knuckle works well
2 bay leaves
2 tablespoons of apple cider vinegar
2 carrots roughly chopped
1 brown onion roughly chopped
Filtered water to fill a large stock pot (or slow cooker)
To improve the flavour of a beef broth, you can roast the raw bones in the oven at a high heat for 30 mins before commencing your broth. Then, place the bones into a stock pot and fill with filtered water along with the apple cider vinegar, allow this to sit for 30 – 40 mins, the vinegar works to make the minerals in the bone more available. Add the vegetables and bay leaves and bring to the boil. Once it has reached a rolling boil reduce to a simmer for 48hours. Within the first few hours of simmering a scum may appear on the surface that you will need to skim off. Once simmering time is complete allow the broth to cool before scooping out the bones using a slotted spoon and passing it through a fine strainer. Store in a glass jar in the fridge for up to 5 days or freeze. Add salt to taste as you serve.