Marrow Bone Broth (Paleo)

Ingredients

• 2 lb Beef Marrow Bones
• 2 medium Carrots
• 2 medium Celery Stalks
• 1 medium Onion
• 2 tbsp Apple Cider Vinegar
• 1 tsp Sea Salt
• 1 tsp Black Peppercorns
• 12 cups Water

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Place the 2 lb of beef marrow bones on a baking sheet. Roast them for 20 minutes, until they are slightly browned.
3. 3While the bones are roasting, prepare your vegetables. Cut the 2 medium carrots, 2 medium celery stalks, and 1 medium onion into roughly 1-inch pieces.
4. 4Once the bones are roasted, carefully transfer them and the chopped vegetables to a large pot or slow cooker.
5. 5Add the 2 tbsp of apple cider vinegar, 1 tsp of sea salt, 1 tsp of black peppercorns, and 12 cups of water to the pot.
6. 6Bring the liquid to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 3 hours, or up to 24 hours. The longer it simmers, the richer the broth will become. You will know it is ready when the aroma is deep and savory.
7. 7Carefully strain the broth through a fine-mesh sieve into a clean bowl or container. Discard the solids.
8. 8Serve the marrow bone broth warm.

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