2 kg of beef marrow, knuckle bones, bits of leftover beef - MUST BE ORGANIC GRASS FED
Alternative Fish option**
1 kg meaty rib or neck bones
4 litres cold water
1/4 cup Bragg apple cider vinegar
3 onions, coarsely chopped
3 carrots coarsely chopped
3 celery sticks, coarsely chopped
1/2 bunch of parsley leaves
4 bay leaves
Add celtic sea salt only after broth is completed
2. Add the cold water, vinegar, and vegetables in a stock pot and let sit while the other bones are browning.
3. Add the browned bones to the pot, deglaze your roasting pan with hot water and get up all of the brown bits, pour this liquid into the pot. Add additional water if needed to cover the bones.
4. Bring to a boil and remove the scum/foam that rises to the top. No need to remove the floating fat. Reduce heat, cover and simmer for at least 12 hours and as long as 72 hours. The longer you cook the stock it will release healing compounds like collagen, proline, glycine, and glutamine.
5. After you simmer for 12-72 hours, strain the liquid and ladle into mason jars. You can either refrigerate** or freeze the jars.
**Consume broth within 3 days or freeze for later use. Sip on the broth or use as the base in a nutrient-dense soup.