Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
Spread the beef bones in a single layer on a baking tray and roast for 25-30 minutes until browned.
Halve the onion and garlic and add them to the baking tray halfway through the roasting process for an intense flavour.
Roughly chop the carrots and celery. Transfer the roasted bones and vegetables to a large stockpot. Add the apple cider vinegar, bay leaves, black peppercorns and thyme. Fill the pot with enough cold water to cover the bones by approx. 5cm. Bring the mixture to a gentle boil over a high heat. Once the broth reaches a boil, reduce the heat to low and let it simmer gently for 12-24 hours. Skim off any foam or impurities that rise to the surface during the first hour of simmering. Keep the pot partially covered and add water as needed to keep the bones submerged.
After simmering, strain the broth through a fine mesh sieve into a large bowl or pot. Discard the solids. Season the broth with sea salt.
Allow the broth to cool completely, then transfer to airtight containers. Refrigerate for up to five days, or freeze for up to six months.
