bone broth
2-3 lbs beef bones
2 medium carrots (chopped)
2 celery stalks (chopped)
1 medium yellow onion (sliced)
4 garlic cloves (crushed)
iodized sea salt
2 table spoons of apple cider vinegar
lots of water
Place the beef bones (I favor oxtails), carrots, celery, onion, and garlic gloves in your slow cooker. Sprinkle some salt and add the 2 table spoons of apple cider vinegar. Cover everything with water, filling it to the brim, and cook for 12 hours. Honestly, I think the longer it cooks, the better it tastes. When it's ready, pour the broth through a strainer and into a big bowl. Cover the broth and let it cool overnight. In the morning, remove the solidified fat (gross!) and pour yourself a cup!
*I usually nuke it for a minute or two before drinking.