12 pounds beef bones (use at least half marrow and the rest a combination of whatever is available including neck, knuckles, oxtail, short ribs or shank).
1 1/2 pounds carrots, ends trimmed and scrubbed and rinsed but not peeled, cut into chunks
1 pound celery stalks including leaves, coarsely cut into chunks
1 pound yellow onion, peeled and cut into quarters
1 large leek, white only, cleaned of all sand
2 heads fresh garlic, cut in half across the center
Few large sprigs of fresh thyme
Handful of fresh parsley including stems
1 tablespoon black peppercorns
2 tablespoons apple cider vinegar
Kosher salt, as needed after cooking
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