Ingredients

Method

• 1½ kg beef bones
• 2 T olive oil
• 1 T apple cider vinegar
• 1 onion, roughly chopped
• 2 cloves garlic, chopped
• 1 t ginger, chopped
• 2 carrots, peeled and chopped
• 2 sticks celery, chopped
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 200°C. Place the bones on a baking tray, drizzle with the oil and roast for 30 minutes.

2. Place the bones in a large saucepan, then add the vinegar and enough water to cover. Add the vegetables and season.

3. Bring to a boil, then reduce the heat to its lowest setting and simmer for 8 hours, topping up with water when necessary. Skim off any foam that collects on the surface. The broth is ready when it’s a rich golden brown colour and any meat is falling off the bones.

4. Strain into a container and discard the bones. Allow to cool completely, then freeze in portions.

ALSO READ: Bred in the bone: the broth that takes me back to my childhood

Photograph: Jan Ras
Production: Bianca Strydom
Food Assistant: Leila-ann Mokate

Browse more soup recipes here.