This broth makes the perfect morning drink or a great addition to homemade ramen and soups.
6 Mosida Market beef marrow bones
1 Mosida Market beef soup bone
Favorite veggies: we used 3 large carrots, 2 celery stocks, 1/2 red onion, 1 garlic clove
1/4 c apple cider vinegar
Pinch of salt
3 bay leaves
other favorite herbs
Blanch bones: Cover bones in water and and boil for 10-15 min. Drain water and rinse bones.
Roast bones and veggies at 450 degrees for 30-35 minutes
Put all ingredients in pot or crock pot on low. Cover with 2 inches of water and cook for 5 hours to save on energy or 8 hours if desired.
Strain bone broth through fine strain and store in air-tight containers for up to one week in the fridge or 6 months in the freezer.