Ingredients:

  • 5-6 lbs (2.5 kg) Beef or mixed beef/marrow bones (knuckle, joints)
  • Cold Water (As needed)
  • 2 Tbsp (30 ml) Apple Cider Vinegar (or lemon juice)
  • 1 large Yellow Onion, roughly chopped (skin on)
  • 3 medium Carrots, roughly chopped
  • 3 large Celery Stalks, roughly chopped
  • 6 cloves Garlic, smashed (unpeeled)
  • 1 Tbsp Whole Black Peppercorns
  • 3 Dried Bay Leaves
  • 5 sprigs Fresh Thyme
  • Sea Salt (To taste, added after straining)

Instructions:

  1. Preheat your oven to 200°C (400°F). Spread the bones evenly on a roasting tray.
  2. Roast the Bones: Roast for 30–45 minutes, turning once halfway through, until they are deep brown and caramelised. This roasting is crucial for depth of flavour.
  3. Transfer Bones: Carefully transfer the roasted bones to your large stockpot.
  4. Deglaze the Pan: Place the roasting tray over low heat. Pour in about 1 cup (250 ml) of water and scrape up all the brown, sticky bits (fond) with a wooden spoon. Pour this concentrated flavour liquid straight into the stockpot.
  5. Add Acid and Water: Add the Apple Cider Vinegar to the bones in the pot. Then, fill the pot with cold water until the bones are covered by at least 2–3 inches (5–7 cm).
  6. The Gentle Heat: Place the pot over medium-high heat and bring it slowly to a boil.
  7. Crucial Skimming: Once boiling, reduce the heat immediately to the lowest possible setting (the water should barely move). Use a skimming spoon to remove any greyish-brown foam or scum that rises to the surface during the first hour.
  8. The Long Wait (Part 1): Cover the pot loosely and let it simmer for at least 12 hours.
  9. Introduce Vegetables: After 12 hours, add the rough-chopped onion, carrots, celery, garlic, peppercorns, bay leaves, and thyme. Do not add salt yet.
  10. The Long Wait (Part 2): Continue to simmer for another 6–12 hours (total simmer time 18–24 hours). Check periodically and top up the liquid level with boiling water if necessary.
  11. The 'Jiggle Test': Turn off the heat. The bones should look brittle and the broth should smell intensely savoury.
  12. Initial Strain: Carefully ladle the liquid through a coarse sieve into a large, clean container, discarding the solids (bones/vegetables).
  13. Fine Strain (Optional): Line the sieve with cheesecloth and strain the broth again for a super-clear finish.
  14. Cooling: Allow the broth to cool at room temperature for about an hour before refrigerating.
  15. Fat Cap Removal: Once fully chilled (at least 4 hours, ideally overnight), the fat will solidify. Scoop and discard this layer.
  16. Season and Store: The chilled broth should now be a beautiful gelatine-rich jelly. Season with sea salt to taste. Store in the fridge for up to 5 days, or freeze in portions for up to 6 months.