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15 minutes
1470 minutes
1485 minutes
- 2kg beef bones (mix of marrow, knuckle and meat bones)
- 6 sprigs thyme
- 40.00 ml apple cider vinegar (see Note)
- 2 carrots, quartered
- 1 brown onion, halved
- 2 stalks celery, chopped
- 4 garlic cloves
- 1 bay leaves
- Preheat the oven to 200°C or 180°C fan-forced. Arrange the bones on a roasting tray and roast for 30 minutes.
- Place the bones and fat in a 6L slow-cooker along with the remaining ingredients. Add water until the bones are covered. Cook on low for 24 hours, adding more water as needed to keep the bones submerged.
- Strain the mixture into a large bowl and rapidly cool by setting the bowl in a sink or large tub filled with ice water. Refrigerate and remove the firm fat layer as desired (refer to Note).
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