First find a source for grass fed beef bones… Soup bones, marrow bones and knuckles … any parts with lots of cartilage…
I roast my bones on 350 for about an hour to hour and a half with olive oil and salt.
Depending on how much you want to make you can use a crockpot or a stock pot on the stove. It will cook about 72 hours.
Cover the bones with filtered water … the better the water the better the broth.
Bring to a boil…
Skim off the weird scummy stuff that comes to the top and reduce to a simmer. Cover and let sit… Stir the bones every once in a while.
After 24 hours the broth should start turning brown…. At this point you can rough cut some veggies and spices to taste. Onions, Celery, Thyme, Bay Leaf, Rosemary … whatever …
Let cook another 12 to 24 hours.
Pull your bones and strain the whole mess … I use a colander with cheese cloth laid inside …
Cool…. Place in a heat resistant bowl, Cover with cellophane and put in the fridge until the fat on top hardens
.
Carefully remove the fat… spatula works good .. you can also save this for cooking … it's good lard.
Jar, bottle and freeze what you won't use in a week…
The more cartilage parts you have in your broth the more gelatinous it will be when cool … Gelatin is good and a great source of collagen ...
