- 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
- Preheat oven to 200C or 180C fan-forced.
- Place bones on a roasting tray. Roast for 30 minutes. (Roasting is optional but it does give broth extra flavor and a deeper colour.
- 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.
- Strain into a large bowl. Cook 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)
- Broth will keep for 5 days in the fridge, or 6 months in the freezer