Yields1 Serving

 2 kg beef bones (marrow, knuckle, neck combination)
 ½ cup apple cider vinegar
 2 organic onions, skin on, cut into quarters
 2 carrots
 2 sticks celery, including the leaves
 1 bunch of fresh thyme or rosemary
 4 l filtered tap water, or enough to cover all the bones
 10 peppercorns

Cooking Instructions
1

Place bone into a large cooking pot. Cover with water and add the apple cider vinegar. Let stand for 1 hour. Then, slowly bring the broth to the boil, skimming off any scum that comes to the surface.

2

Roughly chop the vegetables and add to the broth with the peppercorns and herbs. Allow broth to 'smile', or a very low simmer, for at least 12 hours, and up to 48 hours (depending on your patience!). The longer the better. Be sure to top up the water to cover the bones as the broth cooks.

3

Strain the broth through a stainless-steel colander into a large ceramic, glass or stainless-steel bowl. Discard the solids.

Storage
4

The broth can be refrigerated for 7 to 14 days, or placed in the freezer for several months. To minimize the storage space, you can reduce the quantity of broth from four to one litre by allowing it to reduce on the stove once it has been strained. It can then be frozen and cut into cubes for easy access. Once reduced, 1/4 cup of broth can be added to 3/4 cup of water to make up 1 cup of broth required in a recipe!

Uses for Beef Broth
5

So easy in soups, stews, gravies and sauces - just replace the water quantity with broth. It's a stronger flavour. Make a choice between beef and chicken broth.

Ingredients

 2 kg beef bones (marrow, knuckle, neck combination)
 ½ cup apple cider vinegar
 2 organic onions, skin on, cut into quarters
 2 carrots
 2 sticks celery, including the leaves
 1 bunch of fresh thyme or rosemary
 4 l filtered tap water, or enough to cover all the bones
 10 peppercorns

Directions

Cooking Instructions
1

Place bone into a large cooking pot. Cover with water and add the apple cider vinegar. Let stand for 1 hour. Then, slowly bring the broth to the boil, skimming off any scum that comes to the surface.

2

Roughly chop the vegetables and add to the broth with the peppercorns and herbs. Allow broth to 'smile', or a very low simmer, for at least 12 hours, and up to 48 hours (depending on your patience!). The longer the better. Be sure to top up the water to cover the bones as the broth cooks.

3

Strain the broth through a stainless-steel colander into a large ceramic, glass or stainless-steel bowl. Discard the solids.

Storage
4

The broth can be refrigerated for 7 to 14 days, or placed in the freezer for several months. To minimize the storage space, you can reduce the quantity of broth from four to one litre by allowing it to reduce on the stove once it has been strained. It can then be frozen and cut into cubes for easy access. Once reduced, 1/4 cup of broth can be added to 3/4 cup of water to make up 1 cup of broth required in a recipe!

Uses for Beef Broth
5

So easy in soups, stews, gravies and sauces - just replace the water quantity with broth. It's a stronger flavour. Make a choice between beef and chicken broth.

Simple Beef Broth