You will need:
4lbs grass fed beef bones 10+/- cups of water 2 tbsp apple cider vinegar
1 cup of shiitake mushrooms 1 medium onion 3 medium carrots
3 celery stalks
2-3 sprigs of rosemary
2-3 sprigs of thyme
3 garlic cloves
Instructions:
Preheat oven to 450F and line a baking sheet with parchment paper. Place the bones on the baking sheet and roast for 40 minutes, flipping halfway.
While the bones roast, roughly chop your vegetables and place into slow cooker. Add apple cider vinegar.
Once the bones are finished, add them into the pot and cover completely with water.
Set timer for 48 hours on a low heat.
Throughout simmering, be sure to top up water as needed to ensure all ingredients are kept submerged.
Once broth has reached a rich, dark brown colour, it’s ready to go! Strain your ingredients and pour liquid into jars. Let cool until room temperature before placing jars in fridge.
*When serving, add salt, pepper or other spices like turmeric*