We do it like this….
-Cover raw beef bones with water by a couple inches
- Add a quartered onion(with skin), couple garlic cloves, rough chopped carrot, couple stalks celery, 6 peppercorns, 3 cloves, bay leaf, salt(not too much as you can adjust later), good splash of apple cider vinegar
-Herbs can be added if desired.
-Bring to boil and reduce heat to a gentle bubbling
-Cover pot leaving it just slightly open
-Skim any brown scum in the beginning otherwise let it cook undisturbed for 12-24 hrs.
-Remove from heat and strain into a large bowl
-Allow the broth to cool
-Remove the congealed fat and store in a sealed container in the refrigerator separate from the broth.
-The broth will be very gelatinous when cooled so you scoop some into a pot, add a small amount of fat and season as needed, heat and enjoy.
