- Slow Cooker or Pressure Cooker
- 2 medium Carrots
- 2 stalks Celery
- 1 large Onion, White, Yellow or Red
- 5 cloves Garlic
- 2 tbsp Apple Cider Vinegar, Braggs or other Unfiltered
- 3 Bay Leaves
- 2 tbsp Parsley, Fresh
- 1 tbsp Himalayan Pink Salt
- 8 cups Tap Water
- 500 grams Beef Neck Bones or marrow bones
- Peel and chop the vegetables into thirds. Keeping the onion's skin on will give your broth a golden colour. Place everything into the pressure cooker (or slow cooker) and add the bay leaves.
- Add the beef neck bones or marrow bones. You can use any bones like chicken carcass or even pork, with or without the meat.
- Add the apple cider vinegar, salt and water and make sure the meat/bones are covered with water.
- Cover your pot if using a slow cooker and cook for 12-16 hours. If using a pressure cooker, seal the pot and cook for 90 minutes and let it release naturally for 10-15 minutes.
- Once done with cooking and you can start to remove the large bits and pour the broth through a strainer into containers. I use old dill pickle jars or Console Jars.
- If you used meaty bones, set the bones aside to be used in another recipe or meal.
- Place the broth in containers in the fridge. Broth can last for approx 1-2 weeks in the fridge.
- If you used a fatty type of meat, it will form a layer of fat once it cools down. You can scrape this off and use in your cooking.