3-4 lbs. beef bones
1 tablespoon apple cider vinegar
1 onions
3 carrots
3 ribs celery
A few sprigs of thyme bay leaf
Preheat oven to 450°F
Place the bones in a roasting pan and roast uncovered for 30 minutes.
Transfer the bones to the slow cooker.
Rough chop and add the veggies, thyme and bay leaf.
Add enough water to cover the bones.
Add apple cider vinegar.
Cook on low for 8-24 hours.
Remove all vegetables and bones, and put broth through a strainer.
Refrigerate overnight.
The fat will have solidified by the next day; remove it and discard or reserve for another use. Discard thyme and bay leaf. Refrigerate broth and use within a few days or freeze.
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