2kg Beef Bones
2 Tablespoons Apple cider vinegar
2 Carrots, diced
1 Onion, diced
1 Garlic head, sliced in half
2 Beef stock cubes
Preheat oven to 180°C. Place bones on a roasting tray. Roast for 30 minutes.
Transfer bones and fat to a Pressure cooker with remaining ingredients and enough water to cover bones. Close lid and cook on high for 3 hours. You can further season the broth once cooked to your liking.
Note: You can do this recipe in the slow cooker just put it on low for 24hrs.