Call nowBook Now


  • 4 pounds beef bones with marrow
  • 4 carrots, chopped174815638_XS
  • 4 celery stalks, chopped
  • 2 medium onions, peel on, sliced in half lengthwise and quartered
  • 4 garlic cloves, peel on and smashed
  • 1 teaspoon kosher salt
  • 1 teaspoon whole peppercorns
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 5-6 sprigs parsley
  • ¼ cup ACV
  • 18-20 cups cold water


  • Place all ingredients in a 10 quart capacity crock-pot.
  • Add in water.
  • Bring to a boil over high heat; reduce and simmer gently, skimming the fat that rises to the surface occasionally.
  • Simmer for 24-48 hours.
  • Remove from heat and allow to cool slightly.
  • Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.


Use within a week or freeze up to 3 months

Click here for Chicken Bone Broth recipe

Victorian lockdown restrictions have eased as of 28th July 2021. We are open with covid safe measures in place for your safety Contact us for more information
Hello. Add your message here.