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Bone Broth
4lbs beef bones (short ribs, knuckle bones, oxtail)
3 carrots, roughly chopped
2 celery stalks, roughly chopped
2 onions, roughly chopped
1 leek, cut in half lengthwise
1 garlic bulb, cut in half to expose garlic
2 bay leaves
10 parsley sprigs
2 tsp peppercorns
1 tbsp apple cider vinegar
Salt to taste

Place beef bones, carrot, celery, onions, leek and garlic onto a non-stick baking tray. Bake at 400ºF for 15-20 minutes, or until lightly brown. Carefully transfer bones and vegetables to a slow cooker. Cover with water and add remaining ingredients. Cook on low for 10-12 hours. Strain broth and allow to cool. Once cooled, remove any solidified fat that has collected on the surface of the broth.

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