Ingredients:

  • 4 pounds beef bones (such as marrow, oxtail, or knuckle)
  • 2 tablespoons apple cider vinegar
  • 12 cups cold water
  • 1 medium onion, quartered
  • 2 carrots, chopped into large pieces
  • 2 celery stalks, chopped into large pieces
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • Fresh thyme sprigs (or dried thyme; about a teaspoon)
  • Salt and pepper to taste

Instructions:

  1. If using raw bones, roast them in a preheated oven at 400°F (200°C) for 30 minutes until browned. This enhances flavor.
  2. Place the roasted bones in your slow cooker.
  3. Add apple cider vinegar – this helps extract nutrients from the bones.
  4. Pour in cold water until all ingredients are submerged; add more if necessary.
  5. Add onion, carrots, celery, garlic cloves, bay leaf, thyme sprigs, salt and pepper.
  6. Return strained broth back into crock pot; add optional shredded chicken/beef if using.
  7. Stir in additional vegetables like potatoes or greens if desired.
  8. Season with salt and pepper according to taste.
  9. Cover again and cook on low for another 30 minutes – an hour, just enough time for flavors to meld together.