• 2 lbs beef marrow bones, thawed

• 3 large carrots, unpeeled

• 1/2 medium celery root (not stalks)

• Combination of fresh herbs: few sprigs of each - rosemary, oregano, parsley, and thyme

• 2 bay leaves

• 1 Tb apple cider vinegar, unpasteurized

• ¼ - ½ tsp salt

• Water to desired dilution

Preheat oven to 425 degrees F.

Wash and chop vegetables into large pieces - large enough that they won’t turn to mush.

Place your bones onto a baking sheet and place into the oven. Cook for 30 minutes.

Tie your herb sprigs into a bundle with cooking-safe string.

Once your bones have roasted, pull them out of the oven and put them directly into a slow cooker. Add the vegetables and the herb bundle into a 6-quart cooker with the bones. Fill the cooker with fresh water up to about ¾ inch under the rim. Add the bay leaves, ACV, and salt.

Cook in on low; you should have a gentle, rolling boil after an hour or so.

Remove the herbs after about 4 hours, otherwise your broth may look strange from the colors seeping out!

Remove the vegetables once they’re very soft, but not yet mushy.

Let the bones cook for a total of 12-48 hours. Strain the broth, let cool a bit, and store in glass jars for up to ONE WEEK in your fridge. You can also freeze the broth if you don’t use it right away.

Note that the appearance of a gel-like substance (natural gelatin) is normal and desired!