4 to 5 lbs grass-fed, hormone- and antibiotic-free beef and beef bones

Cold water

1 to 2 tbsp raw apple cider vinegar

2 to 3 onions, coarsely chopped

2 to 3 carrots, coarsely chopped

2 to 3 celery stalks, coarsely chopped

Your favorite herbs (parsley, thyme, oregano, etc.)

Sea salt and whole black peppercorns

2 bay leaves


1.) Place beef bones in a large stockpot and fill with water, covering bones by about 1 inch.

2.) Add beef, onions, carrots, celery, herbs, salt and peppercorns, bay leaves and – Tosca’s trade secret – one or two tablespoons of raw apple cider vinegar.
3.) Allow this combination to simmer away for at least 5 hours to yield a delicious, nutrient-dense stock.