Preparation time is 5minutes
Cook time is 7hours 30minutes
Total time is 7hours 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 3 bay leaves
- 2 carrots, roughly chopped
- 2 stick celery, chopped
- 2 onions, halved
- 1/2 bunch flat-leaf parsley, coarsely chopped
- 8 black peppercorns
- 2tablespoons apple cider vinegar
- 3kilograms leftover cooked beef bones
- 8 sprig thyme
- 1 clove garlic, crushed
Method
Step 1 of 5
Preheat oven to 210°C. Place bones, onion, carrot, celery and garlic in a large roasting pan and roast for 1 hour, turning halfway through cooking, or until well browned.
Step 2 of 5
Fill a large stockpot with 4 litres water. Add vinegar, peppercorns, bay leaves and thyme. Transfer roasted bones and vegetables to pot. Add extra water, if necessary to cover bones.
Step 3 of 5
Bring to the boil over high heat and skim scum from surface. Reduce heat to low and simmer gently, partially covered, for 5-6 hours. Skim scum or fat from surface every 30 minutes.
Step 4 of 5
Add parsley and simmer for a further 15 minutes. Using a slotted spoon, remove bones and vegetables from broth and discard. Strain broth and transfer to containers. Stand for 30 minutes to cool, then refrigerate until cold.
Step 5 of 5
Store broth in airtight containers in the fridge for 3 days or freeze for up to 6 months.
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