Favourite Recipes


Bone Broth

Bone Broth


  • 2kg grass fed beef bones (ideally mix of neck and marrow bones),
  • 6 springs thyme
  • 2 tbsp apple cider vinegar
  • 2 carrots quartered
  • 1 brown onion halved
  • 2 stalks celery chopped
  • 4 garlic cloves
  • 1 bay leaf


  1. Preheat oven to 200C or 180C fan-forced. 
  2. Place bones on a roasting tray.  Roast for 30 minutes.  (Roasting is optional but it does give broth extra flavor and a deeper colour.
  3. Transfer bones and fat to large saucepan with remaining ingredients and enough water to cover bones.  Bring to a simmer.  Cook on lowest setting for at least 24-48 hours (the longer cooking time, the more nutrients you will extract from the bones).  Add extra water to make sure bones are always covered with liquid.
  4. Strain into a large bowl.  Cool quickly by placing the bowl in a sink filled with iced water.  Discard hard layer of fat if you like.  (Fat will help preserve the broth in the fridge and does contain a lot of nutrients, but its up to you)
  5. Broth will keep for 5 days in the fridge, or 6 months in the freezer
Leanne WheatonBone Broth