Ballerina Farm Bone Broth
Author
Ballerina Farm

Ingredients
- 6-8 beef bones (I used a mix or marrow bones and knuckle bones)
- 1 beef soup boneÂ
- 5 large carrots (keep the greens)
- 2 onions quartered
- 8 stalks celery
- 1/4 c peppercornsÂ
- 2 whole cinnamon sticksÂ
- 2 TBS apple cider vinegar
- Fresh herbs ( I used basil, parsley, mint, sage and thyme).Â
Directions
- Preheat the oven to 450 degrees F. Chop vegetables and place all vegetables and bones on a cookie sheet and sprinkle with salt. Roast for 30-40 minutes.
- Transfer the vegetables and bones to two pots or one large pot. Â Scrape up any remaining pieces and juices from the cookie sheet and place in the pots. Â Cover the vegetables and bones with water so all are submerged. Add the peppercorns, herbs, cinnamon sticks, apple cider vinegar and sprinkle with salt again.
- *Use approximately 12 cups water or enough so all vegetables and bones are covered and submerged.  Bring to a low boil. Ideally, you want the broth to simmer for 24 hours.
- After the 24 hour simmer, strain the bones through a fine mesh strainer and then again through a cheese cloth. Transfer to the refrigerator for approximately 5 days or more. You can also freeze for up to 6 months. Â Enjoy!