3 to 4 pounds of marrow or bone marrow and bones of the knuckles
2 pounds of bones with meat, such as ribs
1/2 cup of unpasteurized apple cider vinegar
4 liters of filtered water
3 stalks of celery, cut in half
3 carrots, cut in half
3 onions, in quarters
A handful of fresh parsley
Place the bones in a pot or earthenware casserole, add the apple cider vinegar and water, and let the mixture stand for 1 hour, in this way the vinegar can extract the mineral from the bones
Add more water, if necessary, to cover the bones
Add the vegetables and boil, and remove the foam from the top of the broth and throw it away
Reduce heat to low heat, cover and cook for 24 to 72 hours (if you are not comfortable leaving the pot over low heat overnight, turn off the heat and let it sit overnight, and then turn it on again and let it boil. slow fire all day, the next day)
During the last 10 minutes of cooking, add a handful of fresh parsley to add more flavor and minerals
Let the broth cool and strain it, in this way it ensures that all the marrow has disintegrated from the bone in the broth.
Add sea salt to taste, and drink the broth as it is or store it in the refrigerator for up to 5 to 7 days or in the freezer for up to 6 months to use in soups or stews.