- 4 pounds beef bones with marrow
- 4 carrots, chopped
- 4 celery stalks, chopped
- 2 medium onions, peel on, sliced in half lengthwise and quartered
- 4 garlic cloves, peel on and smashed
- 1 teaspoon kosher salt
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 3 sprigs fresh thyme
- 5-6 sprigs parsley
- ¼ cup ACV
- 18-20 cups cold water
- Place all ingredients in a 10 quart capacity crock-pot.
- Add in water.
- Bring to a boil over high heat; reduce and simmer gently, skimming the fat that rises to the surface occasionally.
- Simmer for 24-48 hours.
- Remove from heat and allow to cool slightly.
- Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
Use within a week or freeze up to 3 months
Click here for Chicken Bone Broth recipe