Making Beef Bone Stock Today
From Nourishing Traditions pages 122-123. Cover knuckle and marrow bones in a pot of water with a splash of vinegar. Roast meaty bones until browned. Add meaty bones to pot. Add drippings to the pot. Add carrot, onion, celery, thyme, and peppercorns. Bring to boil, low simmer covered 24 hours, remove solids, simmer uncovered 8 hrs. Done! Let cool, remove fat, freeze in smaller containers.
Looks amazing! So much goodness! <3