Prior to making beef bone broth, bake all of the bones you use on 350 degrees for 45 minutes.
Place 2 beef soup bones and/or 2 knuckles in a large stockpot (I use a 11 qt).
Add 1 beef or pigs feet.
Add 2 lb oxtail.
Roughly chop and add 3-4 whole carrots, 3-4 celery stalks, 1 small white onion (or ½ large onion).
Add 2 teaspoons of peppercorns and 2 bay leaves.
Lastly, add ½ cup of apple cider vinegar (this will extract collagen from the bones).
Fill stockpot with enough purified water to cover all ingredients by 1.”
Bring to a slight boil (use medium heat).
Once broth comes to a slight boil, cover with a lid, and reduce heat to the lowest setting on your stove top.
Let simmer for 24 hours. After 24 hour, spoon out as much oil from the top as possible and discard.
Once this is done, let it cool in the stockpot!
Skim out all of the bones, meat, and vegetables.
Pour bone broth into another pot through a stainless steel fine mesh strainer.
Pour into glass mason jars (make sure broth is not hot) and place in the refrigerator.
After 24 hours in the refrigerator, scrape out layer of fat that solidifies on top when you are ready to drink and/or use (discard).
You can store bone broth in the refrigerator for 5 days or freeze in Ziploc freezer bags up to 3 months.