Ingredients - makes approx 1.2L 

500g bone marrow, preferable in smaller pieces than mine

500g beef bones (I used oxtail)

2 carrots, roughly chopped 

1 onion (skin on), halved

1 bulb garlic, halved 

2 stalks celery, roughly chopped

Small handful parsley stalks 

2 bay leaves 

1 stalk rosemary 

Few stalks thyme 

1-2 parmesan rinds 

3 tbsp apple cider or white wine vinegar  

Scattering of peppercorns 

Salt 

Method

1. Preheat oven to 150C

2. Distribute the beef bones, garlic and onion (face down) on a roasting tray and scatter with the onion and garlic. Drizzle with olive oil and season everything with salt and pepper. Make sure all the bones are evenly coated. Roast for about 35-40 minutes on the top rack. 

3. Remove from the oven and place into a dutch oven or stock pot (leave the oil and fat in the tray). Top with remaining ingredients and then cover with cold water. 

4. Bring to a simmer on a high heat. Once simmering, reduce the heat, cover with the lid and let this simmer gently for another 5 minutes. Skim off any impurities. Now you can either reduce the heat further and cook for about 4-5 hours or you can return to the oven at 120C for 4-5 hours. 

5. Let this cool before straining through a fine sieve into a large bowl. Place in the fridge overnight and remove the layer of fat the next day.