4 litres of filtered water
1kg of beef knuckle bones (or any other kinds of bones/meaty bones/marrow bones – chicken necks are inexpensive and work great)
1 whole bulb of fresh garlic, cloves peeled & smashed
1 large red onion, gently sautéd
2 large carrots & celery
2 tablespoons of raw apple cider vinegar (organic and unfiltered, such as Braggs)
1 teaspoon unrefined sea salt
PLACE all ingredients in a 6 litre pot and set the heat to HIGH.
BRING the stock to a boil and then reduce the heat setting to LOW.
ALLOW the stock to cook for a minimum of 16 hours and up to 24 hours. The longer it cooks, the better!
TURN OFF the heat and allow the stock to cool.
STRAIN the stock through a fine mesh metal strainer and throw away what you skim off.
PLACE the cooled stock into glass jars for storage in the fridge (for up to four days) or freeze for later use.
You can drink this stock before a meal or at any time of the day, or use it as a base for soups, stews or in any recipe that calls for it. This can be made in a slow cooker as well.
VARIATIONS: Use any other kind of animal bones you like; chicken especially will take less time due to smaller pieces. Add your favourite chopped veggies, like carrots, celery, kale and onions for more flavor or variety.