Ingredients

• 10–12 pounds beef bones
• 2 tablespoons apple cider vinegar
• 2 onions, peeled and quartered
• 2 carrots, peeled and cut in half
• 2 celery stalks, cut in half
• 2 bay leaves
• 2 tablespoons peppercorns
• 4 stems parsley
• 1 teaspoon salt

Instructions

1. Place the beef bones in the slow cooker, and place the remaining ingredients on top.
2. Add enough water to the slow cooker to cover everything.
3. Cover, set the slow cooker to high, and cook for 24–72 hours.
4. Strain the liquid, place in the refrigerator to cool, remove the solidified fat from the top, and use as desired.