Ingredients

The following ingredients have 1 Servings
  • 2 lbs. beef marrow bones
  • 1 medium onion, quartered
  • 1 garlic, cut in half crosswise
  • 2 lbs. beef back ribs or oxtails
  • 2 medium carrots, cut into 2-inch pieces
  • 2 ribs of celery, cut into 2-inch pieces
  • 3-4 bay leaves
  • 1-inch piece fresh ginger, sliced
  • 1 tablespoon black peppercorns
  • 1 tablespoon apple cider vinegar

Instruction

  • Preheat oven to 375°F.
  • Pat dry beef bones with a paper towel and place them in a single layer on a quarter sheet baking pan, along with the onions and garlic. Roast in oven for 45 minutes until browned. Remove from oven and set aside.
  • In a 6-quart slow cooker, add carrots, celery, bay leaves, ginger, and peppercorns. Transfer the roasted bones, onions and garlic into the slow cooker. Add enough water to just cover the bones and vegetables. (You don't want to end up with a very watery diluted broth. You want it thick).
  • Add apple cider vinegar and cover the lid. Set to cook for 8 hours on the low temperature setting. Turn off the slow cooker and let the broth cool down to room temperature.
  • Separate the bones and vegetables from the broth by straining the broth through a fine mesh strainer. Store the strained broth in a large mixing bowl and refrigerate it for at least 1 hour. You should notice the fat from the broth start solidifying on top of the broth.
  • Remove the fat with a spoon, and store the broth in an airtight container like a Mason jar. You can store the broth in the refrigerator for up to 1 week, or in the freezer for 6 months.