Boney Beef Broth
• 5 pounds beef marrow bones (usually found in meat section of the grocery store freezer)
• 3 quarts water
• 2 tablespoons Bragg Apple Cider Vinegar
• 3 carrots, washed and coarsely chopped
• 2 stalks celery, coarsely chopped
Add bones, water, and vinegar to a large pot and let sit for at least 1 hour. Add remaining ingredients, place on burner over high heat, and bring to a boil. Reduce heat and simmer, uncovered, for 3 hours.
From Dog-Gone Good Cuisine by Gayle Pruitt; photographs by Joe Grisham. Copyright © 2014 by the author and reprinted by permission of St. Martin’s Griffin.