Beef Broth Recipe



2 kgs of beef marrow, knuckle bones, bits of leftover beef

 2 kgs meaty rib or neck bones

4 or more litres cold water

1/4 cup Apple cider vinegar

 3 onions, coarsely chopped

3 carrots coarsely chopped

3 celery sticks, coarsely chopped



Put all of your ingredients into the stockpot, making sure it is all covered with water.

Bring to a boil and remove the scum/foam that rises to the top. No need to remove the floating fat.

Reduce heat, cover and simmer for at least 12 hours and as long as 72 hours. The longer you cook the stock, the more rich and flavorful it will be.

Let cool slightly, strain out bones, bottle and store.