Ingredients:

  • 3 pounds beef marrow bones (or a mix of beef and chicken bones)
  • 1 medium onion, roughly chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 5 garlic cloves, smashed
  • 1 tablespoon apple cider vinegar
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 6 sprigs fresh thyme or 1 teaspoon dried thyme
  • Water (enough to cover ingredients, approx. 12 cups)
  • Salt, to taste

Instructions:

  1. Wash and chop the vegetables. Smash the garlic cloves.
  2. Preheat your oven to 400°F (200°C). Place bones in a single layer on a baking sheet. Roast for 30-40 minutes until browned.
  3. In a large stockpot or slow cooker, add the roasted bones, vegetables, vinegar, bay leaves, peppercorns, thyme, and enough water to cover the bones by 1-2 inches.
  4. For stovetop: Bring the mixture to a boil, then reduce heat to low and simmer for 12-24 hours, periodically skimming foam and impurities.
  5. For slow cooker: Set to low and cook for 12-24 hours.
  6. Once cooking is complete, strain the broth through a fine-mesh strainer or cheesecloth into a large bowl. Discard solids (bones and vegetables).
  7. Allow the broth to cool. Transfer to containers and refrigerate or freeze for future use.