1.5 kg beef bones
1 tbsp olive oil
4-6 chicken feet (optional)
2 stalks of celery
1 tsp black peppercorns
2 tbsp apple cider vinegar
Preheat the oven to 200°C.
Place the beef bones and vegetables into a roasting tray. Drizzle with a little olive oil. Roast for 20 minutes or until golden brown.
Remove from the oven and place in a pot of cold water, along with chicken feet, peppercorns and vinegar, and bring to the boil.
Skim off any of the impurities that come to the surface and cook for 4-6 hours, or until a deep rich colour.
Strain the broth and season with salt.