Mineral-Rich Bone Broth

• 4 quarts of filtered water
• 1.5- 2 lbs of beef knuckle bones (or any other kinds of bones/meaty bones/marrow bones - chicken necks are inexpensive and work great)
• the cloves from 1 whole head of fresh garlic, peeled & smashed
• 2 Tbsp apple cider vinegar (organic, unfiltered- I like Bragg's brand)
• 1Tsp unrefined sea salt - or more/less to taste (I like Real Salt)

1. If you choose, you may brown or roast the bones/meaty bones first in a separate pan/pot if using a crockpot but this isn't a necessary step. I don't normally do it because it saves time/dishes not to and the purpose is just for more flavor which I don't find necessary in this recipe. If you choose to, brown them in bacon fat or coconut oil before putting them into the water in the next step.
2. Place all ingredients in a 6 quart crockpot and set the heat to HIGH.
3. Bring the stock to a boil, then reduce the heat setting to LOW.
4. Allow the stock to cook for a minimim of 8 hours and up to 24 hours. The longer it cooks the better!
5. Turn off the crockpot and allow the stock to cool.
6. Strain the stock through a fine mesh metal strainer and throw away what you skim off.
7. Place the cooled stock into glass jars for storage in the fridge (for up to a few days) or freezer for later use.

water, beef knuckle bones, head of fresh garlic, apple cider vinegar, salt

Taken from www.epicurious.com/recipes/member/views/mineral-rich-bone-broth-50162557 (may not work)