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  • 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

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