Preparation Time: 25 minutes
Cooking Time: 6 hours
- 1kg mixed beef bones (with bone marrow)
- 200g celeriac
- 200g celery
- 200g leeks
- 200g carrots
- 4 cloves of garlic
- 2 white onions
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon sea salt
- 1 bunch of parsley
- 1 large piece of ginger
- 1/4 teaspoon of nutmeg
- 4 bay leaves
- 5 juniper berries
- 1 sprig of thyme
- 3 litres water
Preheat the oven to 180°C/Gas Mark 4.
Roast the beef bones in a baking tray until dark and golden; around 40 minutes.
Cut the vegetables into large chunks.
Gently heat the oil in a large saucepan and gently sauté the vegetables until starting to soften; around 20 minutes.
Add the roasted bones to the vegetables with the remaining ingredients and water. Bring to the boil and gently simmer for 2 hours.
As the broth cooks, froth will rise to the top of the pan. Skim this off with a spoon and discard for a clear, tasty broth. You’ll need to do this a few times as the bones simmer.
Remove the bones from the pan, allow to cool slightly, then push out as much marrowbone as you can.
Return the bones and marrowbone to the pan and simmer for another 3 hours, remembering to skim away any froth.
Leave the broth to cool down then pass it through a fine sieve, retaining the clear liquid.
Use the broth immediately or divide it into portions and freeze.