Beef stock made from homemade bone broth is an excellent source of nutrients. With just a little prep time, the broth nearly makes itself. Excellent ingredients are available right at your local wet market.
Why do I need to add vinegar?
The apple cider vinegar added in the beginning of the recipe helps leach the nutrients out of the bones and into the broth.
How hard should I boil it?
A rolling boil is not recommended. Bring the pot to an initial boil and turn the heat down to a gentle simmer. Too much boiling will break down the collagen in the bones or chicken feet. A gentle simmer will help bring the collagen into the broth.
A really good stock will turn gelatinous when chilled. It your cooled broth has become one solid lump after a night in the fridge, you have done a good job. No worries, the broth will promptly liquify again with just a little warmth.