From the kitchen of: Ms. Christine Beiler
Cook on lowest setting so it does not boil. Cook beef bones all day or overnight. You can use raw bones or the bones of your previously roasted or grilled beef. Skim any scum that rises to the top, never allow to boil.
Add vegetables for added nutrition: onion, celery, carrots, garlic, peppers, green, etc. Cool and strain the broth removing all the bones but save any of the meat. If you want clear broth use a cheese cloth the catch any particles. When the broth is cooled in the refrigerator, the fat will rise to the top and harden so you can remove it easily.
The stock is ready to use!
It should have a gelatin like quality.