Makes approx. 4 litres


2.5 kilos beef bones: marrow, knuckle & meat bones such as short ribs, brisket or shanks

1/8 cup apple cider vinegar: white and white wine vinegar is fine too

45 litres of cold filtered water

3 onions: cut into 8 wedges, skins may be left on

3 carrots: coarsely chopped

3 celery sticks: coarsely chopped

Garlic (as much as you like)

Parsley, thyme, bay leaf

1 TBS cracked black peppercorns



  • Place bones in a roasting pan with enough space to lay them out flat, place in oven at 180 and roast, turning once or twice, for approx. 20 min until well browned
  • Put bones into pot and cover with cold filtered water over medium heat, uncovered; bring to a gentle simmer NEVER OVER BOIL, skim of any scum rising to the top.
  • Add onions, carrots, celery & herbs and peppercorns, return to a simmer and turn heat to low
  • Cook at a very gentle simmer with lid on slightly askew for 24-48 hours checking occasionally to skim off any additional scum as needed and ensuring bones are covered with water, add more if needed
  • Remove bones with basket spoon or tongs. Remove the meat from meat bones and reserve for other dishes, soups, tacos, curries etc.
  • Strain broth through a fine mesh strainer or through cheese cloth into large Pyrex measuring containers or pouring bowls. It is now ready to use or cool and refrigerate for several hours until the fat rises to the top and congeals. If you like, remove fat from top, saving to use in cooking ensuring you keep some in the broth for healing and flavour
  • Fill containers and store in fridge for up to 5 days or in freezer for up to 6 months