Homemade Beef Broth

From: Quick Cooking, Sept/Oct 1998
Reprinted with permission from paleofood.com

  1. Place soup bones in a large roasting pan.
  2. Bake, uncovered, at 450F for 30 minutes. Add celery and onions.
  3. Bake 30 minutes longer; drain fat.
  4. With a slotted spoon, transfer bones and vegetables to a soup kettle.
  5. Add warm water to the roasting pan; stir to loosen browned bits from pan.
  6. Transfer pan juices to the kettle.
  7. Add seasonings and enough cold water just to cover.
  8. Slowly bring to a boil, about 30 minutes.
  9. Reduce heat; simmer, uncovered, for 4-5 hours, skimming the surface as foam rises.
  10. If necessary, add hot water during the first 2 hours to keep ingredients covered.
  11. Set beef bones aside until cool enough to handle.
  12. Remove meat from bones; give bones to favorite dog, save meat for your own use.
  13. Strain broth, discarding vegetables and seasonings.
  14. Refrigerate for 8 hours or overnight.
  15. Skim fat from surface.
  16. Makes about 2-1/2 quarts.