- 2 kg Beef bones (a variety is ideal)
- 1 Onion quartered
- 2 Celery stalks cut into large chunks
- 2 Carrots cut into large chunks
- 2 Tbsp Apple cider vinegar
- 1 Small bunch parsley
- Place bones in a large roasting pan and roast for approx 35 minutes at 180 degrees or until well browned.
- Add the bones, onion, carrot, celery and apple cider vinegar into a slow cooker. Cover with water leaving about an inch at the top.
- Turn the slow cooker onto high.
- Once the liquid is bubbling turn the slow cooker to low and leave for 48 hours.
- Add the parsley to the slow cooker for the last hour of cooking.
- Leave the broth to cool slightly before straining through a fine sieve.
- Pour the finished stock into jars. Once completely cooled a layer of fat will sit solid the top. Scope this off.
- Your broth can be stored in the fridge for a week or frozen.
Note: A successful broth will gel when cooled.