Bone Broth

1 Prepare the ingredients: Roughly chop the carrots and celery. Quarter the onions and cut the tops off the garlic bulbs (no need to peel). Peel the turmeric and ginger.
2 Roast the bones (optional but recommended): Preheat your oven to 400°F (200°C). Spread the beef bones on a baking sheet and roast for 30–40 minutes, turning once halfway through. This enhances flavor and gives the broth a richer color.
3 Combine ingredients in a large pot or slow cooker: Add the roasted bones, vegetables, herbs, spices, apple cider vinegar, and salt to a large stockpot or slow cooker. Pour in enough water to fully cover the bones (about 12 cups).
4 Bring to a simmer: Heat over medium-high until the mixture starts to boil. Then reduce the heat to low, skim off any foam or impurities that rise to the top, and let it simmer gently.
5 Simmer slowly: Cover loosely with a lid and let it simmer for 8-12 to 24 hours. DO NOT leave the stove running overnight! Cool the broth and store in the refigerator and continue to simmer the next day!! The longer it simmers, the more nutrients and flavor are extracted. Add water if needed to keep the bones submerged.
6 Strain the broth: Remove from heat and let cool slightly. Carefully strain the broth through a fine mesh sieve or cheesecloth into a large bowl or pot. Discard the solids.
7 Cool and store: Let the broth cool completely. Store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months. You can also freeze in silicone molds or ice cube trays for easy portioning.
13 Cool and store: