Step 1

Preheat the oven to broil. Place the beef bones on a sheet pan. Place the bones under the broiler in the oven. I browned the bones on each side for about 5 minutes each. It depends on how close the bones are to the broiler.

Step 2

Add the bones to the slow cooker. Add the onion, garlic, carrots, celery, bay leaves, apple cider vinegar and water.

Step 3

Cover and cook on low for 12 hours. You can cook longer if desired.

Step 4

Place a strainer over a large bowl. Ladle the broth into the strainer and discard the bones and veggies. I like to push the veggies into the strainer to get the juices out of them.

Step 5

Add grated ginger, lemon juice and salt to taste. Serve immediately or refrigerate or freeze for later. Skim off fat if desired.