Beef Marrow Bone broth
There are many variations of making your own broth. This is a marriage of 2 different ways, which I feel brings both the best flavor and the most nutrition.
Take your leftover meaty bones and roast in the oven at 350 for about one hour in a skillet or heavy bottomed pot or pan.
With the clean, marrowbones, submerge in water with ¼ cup of apple cider vinegar. White vinegar will do. The act of soaking in an acid helps to extract the minerals.
Once your meaty bones are roasted, add to stock pot and deglaze the pan. Add liquid to stock. Fill pot with water until all bones are submerged
Bring to a low simmer, never boil, and keep on low from 2-24 hours. The longer you simmer, the more deeply flavored and nourishing your broth will be.
Once you are finished simmering; strain your broth, and chill until the fat becomes a hard layer on top of the pot. Skim it off.
Return your broth to a simmer, add 1 teaspoon unrefined sea salt and any herbs you wish. Carrot tops, bay leaf, marjoram are a few ideas. Let simmer for another hour or so, strain again.
Stock can be poured into ice cube trays and muffin tins and frozen for use when only a small amount is required. Alternatively, once cooled it can be poured into Ziploc freezer bags and frozen by desired amount.