Bone broth

2 kg bones from a good source (marrow and knuckle)
1 cup vinegar
water

Place the bones in a 5l pot, fill completely with cold water and add the vinegar. Heat the water to a gentle boil and let it simmer slowly for 8 to 12 hours. The vinegar helps to extract the minerals from the bones.

Let it cool and skim off the fat for further use. Discard the bones.

Freeze small portions of the broth in glass jars (filled to 80% to prevent the glass from breaking) or freezer bags to add it later to your soups and roasts. It’s mineral loaded and very nutritious.