Balanced & Bright Beef Broth

Instructions

1. Preheat oven to 425
2. Place bones on a greased baking sheet and put in oven, bake until dark brown in color, about 35-40 minutes.
3. Slice ginger into thin strips and place in slow cooker. Add star anise.
4. When bones are finished cooking, let cool for 10-15 minutes. Add to slow cooker and add just enough water to cover.
5. Add apple cider vinegar and allow to sit for 15-20 minutes.
6. Add more water until the slow cooker is full. Set to low heat and cook for 36-48 hours.
7. After 6-8 hours remove the meat if desired
8. Add water as needed to cover the bones.
9. Add cardamom during the last hour of cooking. Turn off heat and allow the slow cooker to cool for 1 hour.
10. Remove the bones; carefully strain the broth into your storage containers. Allow to cool in the refrigerator overnight. The fat will add as a protective layer. Pop out with a knife when ready to use. Save the fat to render later.