Beef Bone Broth

4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)

2 medium unpeeled carrots, cut into 2-inch pieces

1 medium leek, end trimmed, cut into 2-inch pieces

1 medium onion, quartered

1 garlic head, halved crosswise

2 celery stalks, cut into 2-inch pieces

2 bay leaves

2 tablespoons black peppercorns

1 tablespoon cider vinegar

subheading: Special equipment:

6-quart (or larger) stockpot or a large slow cooker

Directions at epicurious.com

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