Slow‑Cooked Beef Bone Broth

Roast grass‑fed beef bones until deeply browned, then transfer them to a stockpot with carrots, celery, onion, garlic, and bay leaves. Cover with water and a splash of apple cider vinegar, then simmer gently for 12–24 hours, skimming occasionally. Strain the broth and season with salt. Use it as a warming drink or as a base for soups and sauces.