Categories: Basics
Ingredients
- 2lb/1kg beef marrow & knuckle bones
- 1lb/0.5kg beef rib or neck bones
- 1 litres filtered water
- 1/4 cup cider vinegar
- 1 large onion, chopped
- 2 carrots, roughly chopped
- 2 sticks of celery, roughly chopped
- sprigs of fresh thyme
- bunch of parsley
Directions
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Place knuckle & marrow bones in a stock pot with water & vinegar & let stand for 1hr.
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Brown the rib & neck bones in the oven then add to the pot along with the vegetables.
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Pour fat out of the roasting pan then add water & cook on stove to release congealed juices – add to the stock pot.
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Add more water to pot if necessary to cover bones, ensuring at least an inch is left at the top.
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Bring to the boil & remove scum (impurities) that rises to the top.
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Reduce heat and add thyme.
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Simmer for at least 12hrs and as long as 72hrs.
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At this stage can add to the slow cooker for ease of cooking.
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10mins before finishing add parsley for additional nutrients.
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Strain the stock into a large bowl & discard remaining bones & vegetables – marrow can be taken from bones to eat first.
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Allow the stock to cool & remove congealed fat that rises to the top.
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Store remaining liquid in the fridge of freezer.