Servings: 6

4kg beef bones (ox-tail, marrow bones, short ribs, knuckle bones) 4kg beef bones (ox-tail, marrow bones, short ribs, knuckle bones)
Water, enough to fill the pot. Water, enough to fill the pot.
3 carrots 3 carrots
1 swede 1 swede
1 parsnip 1 parsnip
2 stalks of celery 2 stalks of celery
1 brown onion 1 brown onion
4 cloves garlic 4 cloves garlic
3 bay leaves 3 bay leaves
2 tbsp black peppercorns 2 tbsp black peppercorns
3 whole star anise 3 whole star anise
5 whole all spice berries 5 whole all spice berries
1 cinnamon stick 1 cinnamon stick
Salt Salt

Rinse off beef bones and quickly blanch to remove impurities. Remove beef bones and discard the dirty water.
Roast beef bones under a high temperature grill (280 degrees) to brown and caramalise for 15 minutes.
Meanwhile, wash vegetables and cut into large chunks.
Place beef bones, vegetables and all other aromatics into a large pot and add enough water to fill the pot and bring to a simmer.
Keep covered and lower heat to a simmer for 5 to 6 hours and then extract the vegetables.
Leave the bones in the broth gently simmering while covered for minimum 40 hours to extract all the nutrients and collagen/gelatine from the bones.
Keep topping up the water to keep the pot filled. The beef bones require ample water for the nutrients to fully extract.
After 40 to 48 hours, remove all remaining large solids, strain with muslin/cheese cloth into a smaller stock pot and refrigerate overnight.
Skim off the fat in the morning, put back on the stove and gently reduce down the bone broth to concentrate, if required.
Add salt to taste.
3 litres of bone broth should remain.