Beef Bone Broth

Cook time 4 hours
Servings 4


1.5 kg beef bones
400g oxtail
1 tbsp olive oil
4-6 chicken feet (optional)
1 carrot
2 stalks of celery
1 onion
1 tsp black peppercorns
2 tbsp apple cider vinegar
Pinch salt

Beef Bone Broth


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.