Brodo di Manzo from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• 50 ml grapeseed oil
• 3 kg beef neck and tail bones, cut into 2.5 cm lengths
• 1 clove garlic, roughly chopped
• 1 stalk celery, roughly chopped
• 2 large onions, roughly chopped
• 2 large carrots, roughly chopped
• 3 litres water
• 1 star anise point
• 1 sprig rosemary
• 2 sprigs thyme