Step 1

Preheat your oven to 450

Step 2

Place bones in a large roasting pan.

Step 3

Cook for 45 minutes, or until the bones have caramelized.

Step 4

Transfer bones to a large stock pot, crock pot or pressure cooker. Add apple cider vinegar, onion, carrots, garlic and bouquet garni, if desired. Add enough water to barely cover the bones.

Step 5

STOVETOP: Bring to a gentle simmer. Simmer gently, uncovered for 24 hours.

Step 6

CROCKPOT: Set your crockpot to low and cook for 24 hours or longer

Step 7

INSTANT POT: Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 20 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, approximately 40 minutes. Unlock and remove the lid.

Step 8

Remove bones and vegetables from pot.

Step 9

Strain the broth by lining a strainer with cheesecloth and set over a large bowl.

Step 10

Pour broth through strainer. *Discard solids if only making one batch of bone broth, set aside bones if making multiple batches

Step 11

Let the broth cool. Cover the cooled bowl of bone broth and place in your refrigerator for several hours. The fat will rise to the top. Remove the fat cap.

Step 12

Put the broth in mason jars and leave about ½ inch at the top so there is room for the beef broth to expand.