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Ingredients
- 3 medium carrots, chopped
- 3 medium celery stalks, chopped
- 2 medium onions, chopped
- 7 garlic cloves, smashed
- 3½ pounds beef bones
- Kosher salt, to taste
- ½ cup apple cider vinegar
- Water
Instructions
- Place vegetables and bones in a 6-quart slow cooker. Sprinkle with salt, and add vinegar. (Vinegar draws minerals out of the bones.) Add enough water to cover everything.
- Program slow cooker on low for 18–24 hours.
- Pour broth through a cheesecloth or strainer; discard any solids.
- When broth cools, it forms into a gel, so you just need to heat before serving. Broth will store in the fridge for a few days, or in the freezer for several months.
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