Several large Grass-finished Beef Soup Bones (include knuckles), you can also do with chicken carcass
Vegetables, (organic where possible – things like carrot peelings, onion tops, celery leaves etc.
Fresh, filtered water.
4 Tbsp Cider Vinegar
½ cup red wine
2-3 Bay Leafs
Thyme (15 minutes before end)
1. Roast the bones at 220 ° C for about 20 minutes until the bones are well-browned and fragrant. Roasting the bones ensures a good flavor in the resulting beef stock. Failure to do so may lend a sour or off-taste to the end product.
2. Once the bones are browned, pour fat into pot you are going to use.
3. Add the bones to a big pot along with ACV, red wine and any vegetable you might have. Avoid using brassicas (cabbage, broccoli, turnips, brussel sprouts etc.) as these vegetables will lend a bitter flavour to your stock. Instead, garlic, leeks, mushrooms, onions, carrots and celery add great flavour.
4. Add filtered (If possible) water to cover and bring to a boil. Once you’ve brought the water to a boil, add the vinegar and bay leafs.
5. Turn down the heat and continue to simmer for several hours. I usually simmer mine about 24 hours.
6. Throughout the cooking process, skim off any foam and add water as needed.
7. When the stock is finished simmering, filter through a fine mesh seive and bottle in mason jars or tubs and freeze for later use if using as a stock. The stock should set just like gelatin, and the fat should rise to the top.
8. Pick off the fat and reserve it for cooking (I do this in the pot so it’s easy), then scoop out the gelled stock and reheat to serve as soup. Note that it’s wise to serve this stock very hot as it may gel again once it cools.