Beef Bone Broth

Ingredients

• 400g beef bones (knuckle, marrow, or neck bones)
• 1.5 litres cold water
• 1 tsp apple cider vinegar (optional)

Method

1. 01

   Place beef bones in a large pot, cover with cold water, and bring to a boil for 5 minutes to blanch. Drain and rinse bones thoroughly.

2. 02

   Return bones to the pot, cover with 1.5 litres of fresh cold water, and add a splash of apple cider vinegar to help draw minerals from the bones.

3. 03

   Bring to a gentle boil, then reduce heat to the lowest simmer and cook partially covered for 2–3 hours.

4. 04

   Skim foam and impurities from the surface during the first 30 minutes.

5. 05

   Strain through a fine mesh sieve, cool, and refrigerate. Once chilled, remove any solidified fat layer from the top before serving.

How to offer

Serve warm as a gentle drink from a cup or mix into purées and porridge to add richness and minerals.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months.