Bone Broth

We make bone broth at least twice a month, I freeze most in 1 cup portions and then add it to our meals, make a broth or simply use as a snack with miso and ginger. 

2-3kg of bones (beef marrow, knuckle bones, meaty rib, neck bones – whatever the butcher will give you)
3-4 litres of cold water
1/2 cup apple cider vinegar
2-3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed or a tsp black peppercorns

Place the bonier bones (i.e. not much meat) in a large pot with vinegar and cover with water. Let it stand for one hour.

Feel free to adapt the recipe to your taste. For instance, you can place the meaty bones in a roasting pan and brown at 200 degrees C for 45-90 minutes in the oven. When well browned, add to the pot along with the vegetables.

Add additional water, if necessary, to cover the bones; the liquid should come no higher than within one inch of the pot's rim, as the volume expands slightly during cooking.

Bring to a boil. Reduce heat and add the thyme and crushed peppercorns.

Simmer 12-24 hours. (6-8hrs should be fine for a faster broth)
Strain the lot (you’ll need to use tongs to pull out the bones) into a large bowl. The congealed fat on top is usually a good 1-2cm thick, and you can literally pick it up in chunks (like ice over a pond) and throw it away or store it in the fridge as cooking fat. Freeze in portions or store in the refrigerator for up to 4 days.