Ingredients

The following ingredients have 12 Servings
  • 6 lb beef soup bones (see notes)
  • 48 cups water (see notes)

Instruction

  • Preheat your oven to 450 degrees Fahrenheit.
  • Add the bones to a large pot and cover them with an inch of water. Bring the pot to a boil over high heat. Continue to boil the bones rapidly for 15 minutes. Dain the bones through a colander.
  • Place the bones on a baking sheet and put them into the oven. Roast the bones for 45 minutes, or until they are well browned. Carefully remove the pan from the oven. (Tip: save the oil that is on the pan and use it for cooking!)
  • Place the roasted bones in a stockpot and cover with 3-inches of water. Cover the pot and bring it to a boil over high heat. Reduce the heat so that the water is simmering very gently. Continue to simmer the broth (with the lid on!) for 12-48 hours. Check the pot occasionally and add water if the bones start showing. 
  • Place a colander in a very large bowl. Carefully strain the stock to remove the bones. 
  • Place a fine-mesh sieve over another large bowl and strain the broth a second time to remove any small bits of bones. 
  • Let the broth cool slightly then put it into your fridge to cool completely. Letting it cool overnight is best. 
  • Carefully scrape off the layer of fat that has hardened on top. Underneath the fat, the broth will be thick and jello-like. (Tip: save this fat and use it for cooking, too!)
  • Store the broth in the fridge for up to 4 days or in your freezer for 6 months.