Firstly, place the beef, beef bones, onions, celery, carrots into a deep roasting pan. Preheat your oven to 220 degrees Celsius and bake for one hour.

Transfer the meat and vegetables to large soup pot. There will be a lot of good stuff left on the bottom of the roasting pan, and you need to collect this too! Pour 500 ml of water into the roasting pan and scrape off the goodness with a silicone scraper.

Don’t use too much water to do this step as it just dilutes the flavors. Pour this mixture into your soup pot.

Top up the soup pot with enough water to cover the meat and vegetables. Pop in the garlic, peppercorns and cloves, bring to the boil and turn to low.

Skim off the foam from the surface and add the thyme and bay leaf. Put the lid on, leaving a small gap, and simmer on low for four hours.

After cooking, strain the stock into a large bowl to remove all the solid pieces, leaving only the liquid. Do not discard the meat and vegetables (see my tips below). Cool to room temperature and refrigerate overnight.

Do not cover the container in the refrigerator as condensation will form and drip onto the fat

The next day the soup will look like this, with a milky layer of fat on the surface.

Use a small fork to remove the fat.

The stock contains rich collagen and will become jelly-like at low temperatures. Collagen improves the taste, making it soft and full-bodied. The vegetables and spices give the stock a delicious aftertaste.