• 3kg beef bones
• 1 onion
• 2 lemongrass stems
• 4 kaffir lime leaves
• salt for the broth
• 3 Tbsp lime juice
• 1 Tbsp fish sauce
• Chilli paste
• 2 tsp coriander seeds
• large piece ginger
• 2 cinnamon sticks
• 2 star anise
• 3 cloves

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1. Preheat the oven to high and prepare a baking tray with baking paper
2. Place the beef bones on the tray and roast for 30 - 40 minutes
3. Peel and cut the onion into quarters, and slice the ginger into quarters
4. In the final 10 minutes place ginger and onions onto the baking tray and place on a high rack in the oven for 5 minutes each side
5. In the final 5 minutes bring a pan to low heat and add the spices - cinnamon, star anise, cloves, and coriander seeds - frequently stirring to prevent charring
6. Transfer the bones, onion and ginger to a large pot adding the lemongrass, lime leaves, salt for the broth and boiling water. Bring to the boil
7. Add the spices from the pan and the beef, reduce heat to medium-low, cover, and simmer for at least 2 1/2 hours - the longer the better
8. Strain the stock and set aside to cool  
9. Either use straight away, store in the fridge or freeze for later use

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