Save all your leftover bones from wings, pork chops, whole chicken and turkey carcasses, etcetera, and store them in the freezer until you have enough to make broth. Do the same with vegetable scraps so as to be as resourceful as possible in the kitchen. You can also make this on the stovetop, just be sure you are home to monitor it.
3 to 5 pounds beef marrow bones (can also use bones from beef, pork, chicken, turkey, etc.)
1 tablespoon olive oil
2 tablespoon apple cider vinegar
6 garlic cloves, crushed
¼ teaspoon fresh ground pepper
2 to 3 bay leaves
Dash of salt
Vegetable scraps from onions, garlic, celery, carrots, etc.
Enough fresh, filtered water to cover bones by at least 1 inch
Preheat oven to 400°.
Place marrow bones on a lined baking sheet and toss in olive oil, roast in oven for 1 hour, turning once until evenly browned; this step is optional but makes for a rich flavor in your broth.
Place all ingredients in a Crock-Pot or slow cooker. Bring water to a simmer and cook covered at a low simmer for 12 to 24 hours depending on bone thickness (the thicker and denser, the longer you can cook). Occasionally skim off fat and foam while the broth is cooking, add additional water if needed to cover all the ingredients.
Strain broth into glass jars, allow to cool to room temperature and refrigerate (up to 7 days) or freeze (up to 3 to 4 months)
Repeat process 2 to 3 times or before the bones start to break down and become brittle.