Slow Cooker Beef Bone Broth

1. Rinse and clean the bones with water. Pat dry. Slice the garlic head in half.

2. Roast the bones with the garlic at 400F for 45 minutes to an hour, turning once, until they are well-browned. This ensures a good flavor in your resulting stock.

3. Add the bones, garlic, and the pan scrapings to a big pot, cover with filtered water and bring to a boil. (You can also use a slow cooker if you have an extra one to spare.)

4. Once boiling, add the vinegar, bay leaves, and garlic.

5. Turn down the heat and simmer, covered, for several hours and ideally up to 24 hours.

6. Throughout the simmering process, skim off any scum and add water as needed to keep bones covered.

7. When the stock is finished simmering, allow to cool, and filter through a fine mesh strainer.

8. Refrigerate until chilled.

9. Once chilled, the stock should set like gelatin, and the fat should rise to the top.

10. If the stock has not set, it may be because you did not use many bones from the joints or it may simply mean that you used an excess of water.

11. You can choose to use stock as is, or reduce it by ¼ - ½ by simmering gently on the stove.

12. Scoop out the gelled stock and reheat to serve straight or to use for a recipe.

13. Store extras in the fridge for a week or so, or freeze in PVC free plastic freezer bags, mason jars, or ice cube trays.