Beef bone broth

Ingredients:
4 pounds beef bones with marrow
4 carrots, chopped
4 celery stalks, chopped
2 medium onions, peel on, sliced in half lengthwise and quartered
4 garlic cloves, peel on and smashed 1 teaspoon kosher salt
1 teaspoon whole peppercorns
2 bay leaves
3 sprigs fresh thyme 5-6 sprigs parsley
1⁄4 cup ACV
18-20 cups cold water


Directions:

1. Place all ingredients in a 10 quart capacity crock-pot.
   
2. Add in water.
   
3. Bring to a boil over high heat; reduce and simmer gently, skimming the fat that rises to the surface occasionally.
   
4. Simmer for 24-48 hours.
   
5. Remove from heat and allow to cool slightly.
   
6. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
   
7. Use within a week or freeze up to 3 months.