• 1 kg beef marrow bones, cut into rounds
• about 1 kg stewing beef on the bone
• 2 onions, quartered
• 3 leeks, coarsely chopped
• 3 large carrots, scrubbed and cut into 2 cm pieces
• 4 celery stalks, cut into 2 cm pieces
• 1 whole garlic, halved (optional)
• about 3 L water
• 45 ml tomato paste
• 3 allspice peppercorns
• 5 ml whole black peppercorns
• a few sprigs thyme
• 4 bay leaves
• 15 ml apple cider vinegar
1 Preheat the oven to 220°C and roast the meat and vegetables together for about 20 minutes until well browned and caramelised. You can also add colour to the veggies on a griddle pan – it all contributes to the flavour of your broth.
2 Pour the contents of the roasting pan into a large pot and cover with water. Add the tomato paste, spices, herbs and vinegar and bring to a boil. Reduce the heat to low and simmer with the lid open just a crack for at least 8 hours. Skim off any foam that forms on top and discard. Dietician Sally-Ann Creed cooks her broth for 24 hours – it’ s your choice. If you like, you can skim off some of the fat and keep it in the fridge to fry vegetables instead of using butter.
3 Pour the broth through a sieve – it is delicious as is with a little salt and pepper.