• 2 kilos of a mix of marrow and soup bones (grass fed)
  • 1 large brown onion
  • 1 large carrot
  • 1 stick of celery
  • 4 litres filtered water
  • 2 tablespoons of apple cider vinegar
  • Himalayan salt
  • Black pepper


  1. Bake soup bones for 30 mins in 180 degree oven. When done add to large pot with marrow bones.
  2. Add water and apple cider vinegar and soak for 1 hour.
  3. Roughly chop vegetables and add to bones. Season with salt and pepper.
  4. Bring to boil, cover and reduce heat. Simmer for at least 12 hours topping up water if necessary.
  5. When done refrigerate and when cold should be jelly like. Use for soups, or drink as you would tea or coffee.