Marrow, knuckle, neck, brisket, and soup bones make a deep, nourishing broth. Roast the bones first for flavor, then simmer slowly with vegetables and a splash of apple cider vinegar.

Ingredients

• 3 to 4 lb beef bones
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery ribs, chopped
• 4 garlic cloves
• 2 Tbsp apple cider vinegar
• 2 bay leaves
• Filtered water, enough to cover
• Sea salt to taste

Directions

1. Roast the bones at 425 F for 30 to 40 minutes.
2. Move bones to a stockpot or slow cooker with vegetables, garlic, vinegar, and bay leaves.
3. Cover with water and simmer gently 12 to 24 hours.
4. Strain, season with salt, and chill quickly.
5. Use as a sipping broth or as the base for soups, stews, and sauces.