Ingredients:

  • 4 lbs beef marrow and knuckle bones
  • 2 tbsp avocado oil
  • 300g carrots, roughly chopped
  • 100g celery, roughly chopped
  • 150g yellow onion, quartered
  • 2 tbsp apple cider vinegar
  • 15g whole black peppercorns
  • 1g dried bay leaves
  • 1 gallon filtered water

Instructions:

  1. Preheat oven to 400°F (200°C). Toss your 4 lbs of beef bones in 2 tbsp avocado oil and spread them across a roasting pan. Note: Make sure they aren't crowded so they roast instead of steam.
  2. Roast bones for 30–45 minutes until they are a deep mahogany brown. Toss in the 300g carrots, 100g celery, and 150g yellow onion during the last 15 minutes of roasting.
  3. Transfer everything — bones and roasted vegetables — into your slow cooker or heavy stock pot.
  4. Stir in 2 tbsp apple cider vinegar, 15g peppercorns, and 1g bay leaves.
  5. Pour in 1 gallon filtered water until all ingredients are fully submerged. Note: Don't overfill, or you'll dilute the gelatin concentration.
  6. Set your slow cooker to 'Low' or maintain a bare simmer on the stove.
  7. Let it cook for 24 hours. You should see a few lazy bubbles breaking the surface, not a rolling boil.
  8. Remove the large chunks of vegetables and bones with a slotted spoon.
  9. Strain the remaining liquid through a fine mesh strainer lined with cheesecloth until the broth is clear and velvety.