Beef Bone Broth

- 907g / 2lbs grass-fed Beef bones
- 3785ml / 1 gallon Filtered water
- 2 tbsp Apple cider vinegar
- 1 Onion
- 2 Carrots
- 3 Celery stalks
- 1 tbsp Kosher salt
- 1 tsp Black pepper

1. Preheat the oven to 177°C (350°F).
2. Place 907g / 2lbs grass-fed Beef bones on a baking sheet and roast for 30 minutes or until browned.
3. Transfer the bones to a slow cooker and pour 3785ml / 1 gallon Filtered water and 2 tbsp Apple cider vinegar. Let sit for 20 to 30 minutes.
4. Roughly chop 1 Onion, 2 Carrots, and 3 Celery stalks and add to the slow cooker along with 1 tbsp Kosher salt and 1 tsp Black pepper.
5. Cook on low for 48 hours.
6. Strain into a container using a fine-mesh strainer.
7. Store in the fridge for up to 5 days or freeze for later use.