Feel Good Inside Out


1.8kg organic beef bones
12 cups water
2 tbsp apple cider vinegar
1 medium onion, roughly diced
1 ½ cups chopped carrots
1 ½ cups chopped leeks
3 bay leaves
3-5 sprigs fresh rosemary
6 cloves garlic
1 tbsp black peppercorns


  1. Reheat oven to 200°C and line a baking sheet with aluminium foil. Roast the bones for 30 minutes. Turn bones over and roast another 30 minutes.
  2. Once the bones are cooked, place bones in a large stockpot and cover with water. Add the vinegar and allow to sit at room temperature for about 30 minutes.
  3. Roughly chop the vegetables and add to the stockpot. Heat broth on high temperature until it comes to a rapid simmer. Reduce to low heat and simmer for 12-24 hours. Add water as needed to keep all ingredients covered in water and periodically skim the foam off the top of the pot.
  4. Allow to cool slightly and strain. Transfer the broth to an airtight container and refrigerate for 4-6 hours or overnight. This allows the fat to rise to the top and solidify.
  5. The fat can be skimmed off and used for cooking or left in the broth.
  6. Store in an airtight mason jar or freeze until ready to use. When ready to use, slowly warm the broth over a low heat to bring it back to a liquid consistency.