For this bone broth, I used the very best of bones and veggies. I used the traditional grass fed beef knuck and marrow bones, as well as oxtails. Usually when I make a huge batch of broth, I include pigs feet, chicken feet, and pig necks to enhance the flavors of the broth and for an extra boost in collagen, but I skipped that this time around! PS - The longer you allow the broth to cook, the better it gets!! :) mmmmmmmmmhmmmm