Ingredients
- 10–12 pounds beef bones
- 2 tablespoons apple cider vinegar
- 2 onions, peeled and quartered
- 2 carrots, peeled and cut in half
- 2 celery stalks, cut in half
- 2 bay leaves
- 2 tablespoons peppercorns
- 4 stems parsley
- 1 teaspoon salt
Directions
- 1. Place the beef bones in the slow cooker, and place the remaining ingredients on top.
- 2. Add enough water to the slow cooker to cover everything.
- 3. Cover, set the slow cooker to high, and cook for 24–72 hours.
- 4. Strain the liquid, place in the refrigerator to cool, remove the solidified fat from the top, and use as desired.
