12/08/2026
Next time you make bone broth, ask the butcher for these 3 bones.
Bone Broth
PREP 30 mins COOK 8–12 hours MAKES approx 2.5 - 3L
4 kg beef bones (a mix of marrow bones, oxtail and knucklebones)
1 carrot, peeled and sliced
1 celery stick, chopped
1 cinnamon stick
1 bay leaf
1½ tbsp apple cider vinegar
1 Preheat oven to 240°C/220°C fan-forced. Place bones in a large saucepan, cover with cold water and bring to the boil. Drain and discard the water, then rinse the bones in a colander. Transfer to a large roasting dish and roast for 45 minutes or until deeply golden brown.
2 Transfer the roasted bones to the cleaned saucepan and add the carrot, celery, cinnamon stick and bay leaf. Add enough cold water to cover the bones then add the apple cider vinegar.
3 Place over medium heat and slowly bring to a simmer, carefully skimming away any foam or impurities that rise to the surface. Reduce heat to low and gently simmer, uncovered, for 8–12 hours, adding a little extra water if needed to keep the bones mostly submerged. The finished broth should be deeply coloured and rich in flavour.
4 Remove and discard the bones and vegetables. Then strain the broth through a fine sieve into a clean saucepan or heatproof container. Cool in a bowl of ice water or refrigerate until completely chilled and the fat has solidified on the surface. Use a spoon to scoop away solidified fat. Discard.
5 Transfer the broth to clean, airtight containers or jars. Refrigerate for up to 4 days, or freeze for up to 3 months.
See first comment for additional tips.
