2kgbeef bones with marrow(you can use other bones - chicken, lamb, pork)
4carrots, chopped
4celery stalks, chopped
2medium onions, peel on, sliced in half lengthwise and quartered
4garlic cloves, peel on and smashed
1tspsalt
1tspwhole peppercorns
2bay leaves
3sprigs fresh thyme
6sprigs parsley
2tbspapple cider vinegar
18-20cupscold water
Instructions
Preheat oven to 220C. Place beef bones into a roasting tray and roast on high for around 45 minutes.
Add beef bones, and any roasting juices, with all other ingredients into a 10 litre capacity crock-pot or soup pot (you can also make this recipe in a slow cooker).
Add in enough water to cover the bones completely.
Bring to a boil over high heat. Then reduce heat to a slow rolling simmer and cover.
After about 20 minutes of simmering you can skim off the foam and bubbles rising to the surface. You can do this a few more times over the next 2 hours, but it's not necessary.
Simmer the broth for at least 24 hours and up to 48 hours.
Remove from the heat and allow to cool slightly.
Discard solids and strain remainder through a colander into a bowl or sealable container.
Let the stock cool to room temperature, then cover and chill in the fridge.
Recipe Notes
Use your broth within a week or freeze broth for up to 3 months.