recipe modified from Mineral-Rich Bone Broth by Diane Sanfillipo, Practical Paleo pg 234
Prep time 5 minutes
Cooking time 12 hours
16 cups water
1 1/2 lbs grass-fed beef marrow and/or meaty bones
2 TBSP apple cider vinegar
2 tsp sea salt
Place all ingredients into large 6 quart soup pot and set to high heat. Bring to a boil, and reduce the heat low enough to maintain a steady simmer for up to 12 hours.
Once cooking time has been reached, remove from heat and allow to cool. Strain broth mixture through fine mesh strainer or cheese cloth and remove 8 cups to be used in Beef Broth Stew above.
Store leftover bone broth in glass mason jars in the refrigerator for use within 1 week or in the freezer, insuring there is at least 1 inch of space to allow for expansion of the liquid