Bone broth is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline.


  • 3.6kg beef bones and bone marrow
  • 5.7 l cool water
  • tomato paste


  • 1 3/4 cup carrots cut into bigger pieces
  • 2 cups leek cut into bigger pieces
  • 1 1/2 cup onion cut into bigger pieces


  • 1 bay leaf
  • couple black pepper corns
  • salt
  • lemon
  • juniper berries
  • star anise
  • rosemary
  • thyme
  • parsley


Start with rinsing the bones in cold water, smear some tomato paste on all the bones and place them into a large pan. Cook them in the oven on low heat ca. 100ºC for 2h. After that place them into a large pot, cover with water and slowly bring to boil. The secret to making a good bone broth is cooking it a low temperature for a long time and not letting it boil for too long as in this way you will get the best flavour out of the ingredients. Once the water is boiling, reduce the temperature and simmer for ca. 5h on low heat. Skim the surface of the broth continuously with a ladle so that your broth is as clear as possible without any impurities and excess fat. (Otherwise it will taste too greasy).

After ca. 5h of cooking add all vegetables and herbs to allow enough time to extract flavours from the ingredients. Keep skimming. The ideal cooking time is around 24h so transfer to a slow cooker which can cook safely and continuously whilst you carry on your daily life.

After additional 24h of cooking and skimming, your broth is ready, strain the liquid through a colander (or cheese cloth which will help improve clarity of broth) and consume immediately. The best part of the marrow bones is the marrow inside the bones which you can scoop out with a spoon and eat with your soup where a lot of nutrients is preserved, so make sure you put it into your broth or soup. Also optionally you can chop some vegetables and simmer for few more minutes until tender and add some meat to make a really filling beef soup.

If you don’t consume your broth immediately, fill your sink with ice cubes and cold water to properly cool off the liquid safely before placing it into a container and storing it in a fridge or freezer. The cold broth will have gelatinous texture so don’t be alarmed by it.  You can add this to soups and sauces or heat it up and drink it from a mug.