Ingredients: Beef bones Leftover vegetable scraps (I used leftover Onions, Carrots, and Celery). Whole Peppercorns Turmeric Filtered water Apple Cider Vinegar (with the mother). Instructions: I like to use a 3:1 ratio of bones to water. I am using ~12 lbs of bones and 4 Gallons of water. I have found this to be a good ratio to prevent watery beef broth. Roast your bones in the oven at 400F for 1 hour. Put all the ingredients in a slow cooker. Allow the bones to sit in the acidic water for 30 minutes. This will help the calcium and minerals leach from the bones. Scrape off any scum on the top. Let it cook for 18-24 hours. Strain out the solids. Preserve the beef broth. Freeze, Can , or refrigerate. If you refrigerate, you must use immediately. -Regards, A Caffeinated Engineer