Prep time: 5-8 hours
3 lbs beef or lamb bones
2 tbsp apple cider vinegar
2 bay leaves
4 cardamom pods, whole
2 carrots, medium sized
2 celery stalks
2 onions, medium
Small piece of ginger with skin, about 2 inches
2 cloves of fresh garlic, with skin
10 cups of water
Salt and pepper to taste
Pre-heat oven to 400 F. Lightly salt and then roast the meat bones on a baking sheet for a total of 60 minutes. Flip them over after 30 minutes. Once roasted, add black pepper.
Roughtly chop all the veggies and place in a large stock pot or slow cooker. As soon as bones are roasted, add them to the pot.
Add apple cider vinegar to the pot. This will NOT give broth a vinegar-y taste. ‘
Fill pot completely with water, leaving an inch of space on the top.
Cook broth for 4 hours on high if using the stovetop, or 8 hours in a slow cooker.
Once a film of gelatin has formed on top, your broth is done!
Filter the broth out of the pot using a strainger into a large glass bowl for storage. Discard the bones and vegetable remnants - this is NOT a soup to be eaten but a broth to be sipped!