Beef Bone Broth

Ingredients

• 3 - 4 lbs beef marrow and knuckles
• 1 - 2 lbs meaty bones , such as short ribs
• 1/2 cup apple cider vinegar cider vinegar
• 4 - 5 quarts of filtered water
• 3 celery stocks , halved
• 3 carrots , halved
• 2 - 3 onions , quartered
• 1 bay leaf
• Salt

Steps

1. Place all the ingredients in a crockpot and cook on low for 48 hours.
2. You can also cook this in a stock pot: place the bones, apple cider vinegar, and water in a stock pot. Let sit for 1 hour (the apple cider vinegar will leach the minerals out of the bones.)
3. Add the vegetables, and bring to a boil. Reduce heat to low, and simmer, covered, for 24 to 72 hours (you can remove from heat at night, and bring back to a boil in the morning.)
4. Let broth cool. Strain. Add salt to taste.
5. Store in the refrigerator in an airtight container for 5 to 7 days; or freeze for up to 6 months.