Ingredients:

  • 2 lbs Grass-fed beef marrow bones
  • 1 lb Knuckle bones or chicken feet
  • 1 lb Meaty bones (short ribs or oxtail)
  • 2 large Carrots, roughly chopped
  • 3 stalks Celery, with leaves
  • 1 large Yellow onion, halved
  • 4 cloves Garlic, smashed
  • 2 tbsp Raw Apple Cider Vinegar
  • 1 tsp Black peppercorns
  • 2 Bay leaves
  • 1 bunch Fresh parsley
  • Filtered water

Instructions:

  1. Place the marrow bones, knuckle bones, and meaty bones in a roasting pan and bake at 400°F (200°C) for 30 minutes until they are browned and sizzle loudly.
  2. Transfer the bones to your large stockpot. Add a splash of water to the roasting pan and scrape up all the brown bits (the fond) to add to the pot.
  3. Place the carrots, celery, onion, and garlic into the pot with the bones.
  4. Pour in the 2 tbsp of apple cider vinegar and fill the pot with filtered water until the bones are covered by 2 inches. Wait 30 minutes before turning on the heat.
  5. Turn the heat to medium high until the water just starts to bubble, then immediately drop it to the lowest setting. Maintain a lazy bubble where only one or two bubbles break the surface every few seconds.
  6. During the first 2 hours, use a large spoon to remove any grayish foam that rises to the top.
  7. Drop in the peppercorns and bay leaves. Let it simmer undisturbed for 12 hours.
  8. In the last 10 minutes of cooking, stir in the fresh parsley. Wait until the leaves wilt and turn bright green.
  9. Carefully pour the broth through a fine mesh strainer lined with cheesecloth into a large bowl.
  10. Place the bowl of broth in an ice bath in the sink. Cool until the liquid is no longer steaming before transferring to glass jars for the fridge.