Beef Stock (Bone Broth)

Ingredients

• 1.5kg beef bones (marrow bones, knuckles, oxtail)
• 2 tbsp apple cider vinegar
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tsp black peppercorns
• Fresh thyme and rosemary sprigs
• 3 litres cold water
• Salt to taste

Method

1. 1Preheat oven to 200°C/180°C fan/Gas 6. Place bones on a roasting tray and roast for 30-40 minutes until browned.
2. 2Transfer roasted bones to a large stock pot or slow cooker.
3. 3Add the apple cider vinegar and let sit for 30 minutes - this helps extract minerals from the bones.
4. 4Add carrots, celery, onion, garlic, bay leaves, peppercorns, and herbs.
5. 5Pour in cold water until bones are covered by about 5cm.
6. 6Bring to a gentle simmer over medium heat. Skim any foam that rises to the surface.
7. 7Reduce heat to very low (the surface should barely bubble) and simmer for 12-24 hours. Add more water if needed to keep bones covered.
8. 8Strain the broth through a fine-mesh sieve, discarding solids.
9. 9Allow to cool, then refrigerate. The fat will solidify on top and can be removed.
10. 10Season with salt to taste before serving or using in recipes.