3 to 4 lbs. Beef Bone Mixture (Short Ribs, Oxtails, Knuckles, Neck Bones)
2 Medium Carrots (unpeeled and cut into 2” pieces)
3 Stalks Celery (cut into 2” pieces)
2 Medium Onions (quartered)
1 Head of Garlic (halved crosswise)
2 Bay Leaves
2 Tbs. Apple Cider Vinegar
Arrange all the ingredients in a 6 quart Slow Cooker and add enough Water (preferably filtered) to cover the ingredients by an inch or two.
Cook on low for about 24 or up to 48 hours. Check occasionally , skimming off any foam on the surface and add additional water to keep the ingredients covered.
The broth is ready when its dark and flavorful. The bones may crumble after a long time cooking. You will know that you have extracted all the nutrients possible. Not all bones will crumble. Taste it, if its flavorful and good, its done.
Strain the broth through a fine mesh strainer to remove all the pieces of bone and vegetables. For a clearer broth, strain again through cheesecloth.
Cool the broth to room temperature and then refrigerate. When it becomes more solid you can skim the fat from the surface and discard.
To serve – spoon into a mug or bowl and warm.
Makes about 5 Cups
This adds great flavor!
Preheat oven to 400 degrees. Toss the bones with Olive Oil to coat and place single layer on a baking sheet. Roast for about 1 hour turning once until evenly browned.