- 2 lbs beef marrow bones
- splash of white wine (only use for parboiling the bones)
- 1 medium white onion, chopped
- 2 bay leaf
- 2 inch ginger, cut in half
- 1 celery stalk, chopped
- ½ tsp whole black peppercorn
- ½ tsp sea salt
- 1 tbs Apple Cider Vinegar
- Bring the bones to a boil in a saucepan filled with water and a splash of white wine and then dump out the water (this helps rid of bone smell).
- Rinse the bones with water and then put them into a crock pot.
- Add your other ingredients and add enough water to barely cover the bones. Put the crockpot on low and cook for 10-48 hours. (I cooked for 45 hours). Check on your broth occasionally and if the water level drops below the bones, just add more.
- Strain the broth, put it in a container and let it cool. Once cool, put it in the fridge, and after several hours, skim off the fat.
- Warm it up and drink it, use it in a recipe or store it in the freezer.