Add bones to stockpot, then add remaining ingredients.
Let pot sit for 1 hour (beef) or 30 minutes (chicken). The apple cider vinegar will work on the bones to help them release calcium, magnesium, and other minerals.
Bring to a boil, then lower to a simmer. Note: a slow cooker works great for this.
Cover and cook. Beef: 24 - 72 hours. Poultry: 6 - 24 hours.
Strain, pour into storage containers and cool.
Store in refrigerator or freezer (for long term).