• 8-10 c filtered water
  • 3-4 lbs raw beef bones (knuckle, shank, marrow)
  • 2 tbsp apple cider vinegar
  • Vegetables and herbs (optional)
  1. Preheat oven to 425ºF. Place beef bones on a large baking sheet. Roast uncovered for 20-25 minutes, until bones are browned.
  2. Transfer bones to a large stock pot and cover with filtered water. Add apple cider vinegar. Heat over medium heat until boiling, then reduce heat to low and cover. Simmer for 10-12 hours, occasionally skimming and excess fat from the top using a fine mesh strainer or slotted spoon.
  3. When broth has 4 hours remaining of cook time left, add in your desired vegetables and herbs (if using).
  4. Remove large bones and vegetables with a slotted spoon. Strain bone broth through a large mesh strainer into a large bowl. Cool bone broth to room temperature.
  5. Divide bone broth between sterile cans, secure the lids, and refrigerate or freeze.