• 3Kg beef bones (grassfed preferable)
  • 4 litres of water
  • 1/4 cup apple cider vinegar
  • 2 onions
  • 3 carrots
  • 3 celery
  • Optional: add whichever herbs you prefer or keep it plain if you intend using in other dishes

I know it sounds gross, but essentially bone broth is just stock made with bones and vegetables. It's also super awesome for immune systems, restoring gut lining, joint pain and a host of other things. Click here to find out more about all the nutrients found in the wondrousness that is bone broth This is my basic recipe for bone broth. Feel free to change it up to suit whatever veggies and herbs you prefer or have on hand. Even through the vinegar seems an odd addition don't leave it out because its really important in leaching all the minerals and nutrients out of the bones. If you have used grass fed bones feel free to go ahead and leave the fat on top of the finished broth, if not rather remove it. You know you have really good broth if it sets to a gelatinous texture once cooled. You can keep it for a week in the fridge or up to a year if frozen (or so I've read, we finish ours long before then so I haven't been able to check). Making bone broth is alot simpler if you have a slow cooker, but even if you are making it on the stove you can just turn it off last thing at night and then start it up again first thing in the morning. It will be fine...promise! And it's uses are endless - you can use it in bases for soups or casseroles, use it to fry meat or veggies instead of oil, add it to gravies or just drink it straight up. We are really partial to the last option if we are coming down with colds, are stressed, fatigued or feeling unwell to the point that we don't want to eat. Or getting Sportsfans over 3 weeks of less than ideal eating and jetlag!


  1. Roast your bones in the oven for 30-60 minutes at 180C.
  2. Transfer to large pot, pour water over the bones and leave for approx 30 minutes.
  3. Roughly chop your veggies and add to the pot with any herbs if you have chosen to include those.
  4. Bring your broth to a boil and then turn the heat to a simmer.
  5. Simmer for 48 hours, taking care to scoop off any impurities/foam that comes to the surface in the first few hours.
  6. Remove from heat, cool and strain.

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