Ingredients

• beef bones
• 2 tablespoons apple cider vinegar
• onion
• carrot
• celery
• bay leaves
• peppercorns
• fresh herbs e.g. parsley

Directions

• Firstly, roast the bones in a hot oven until well done. This step enhances the flavour of the broth.
• Roughly chop the vegetables and combine all the ingredients in a large pot. Hydrate any bits from the bottom of the roasting pan and add to the cooking pot.
• Cover with water and season with salt.
• Bring to the boil, then cover and reduce to a very slow simmer for around 12-24 hours.
• Scoop any froth from the surface.
• Add any fresh herbs in the last 30 minutes.
• Let the broth cool, then sieve through a fine weave cloth to remove all solid particles.
• Keep the fat content as it enhances the flavour.

Use as a stock or enjoy as a nutritious clear soup. Any animal bones can be used. Bone broth can be frozen for 1-2 months.