Advice for making bone broth?

I made some bone broth yesterday, I used oxtail, beef marrow bones, carrot, celery, onion, garlic, ACV, pepper corns, bayleaves and some salt. I roasted the bones first, then cooked it in the crock pot for 24 hours. It reduced a lot. I strained it, then let it cool and skimmed off all the tallow. It hasn't become gelatinous yet (maybe it just needs more time to cool and set, it's only been out of the pot for a few hours). But what's the best way to drink it? I mixed some with boiling water and it just...wasn't great. I added more salt, still not that great. But I'm used to broth from chicken bullion cubes.

Is there a certain ratio of broth to water, something else to add? Or is it just a taste you have to get used to?

Any advice would be greatly appreciated. Thanks!