Remove any excess meat from the beef marrow bones and lay the bones in a roasting pan. Drizzle with olive oil.
Roast in a moderate oven (180℃) for 30 minutes, which helps to enhance the flavour, render out some of the fat, and extracts more nutrients.
Remove bones from the oven and add to the slow cooker crock pot along with any other bones, vegetables, herbs, apple cider vinegar, peppercorns and cover with filtered water.
Apple cider vinegar (ACV) is very important as it helps to break down and release collagen into the broth, extract minerals from the bones, and enhance the overall nutrient value.
Set the slow cooker to high for approximately two hours then turn to low and simmer for 12-24 hours.
Turn off the slow cooker and allow your bone broth to cool just enough to handle safely.
Decant the broth from the crock pot to another bowl or jug, sieving out the solids with a fine-mesh strainer. Pour the bone broth into containers, glass jars or ice-cube trays.
Make sure you leave plenty of head room in the jars or containers as the broth will expand as it freezers. Over-filling may cause glass containers to crack.
Label your bone broth and allow to cool before storing in the freezer.
This bone broth can be stored in the freezer for up to six months, but we use it up well before that point!
