Homemade Bone Broth

Directions

1. Place bones in a large stockpot or Dutch oven; add enough water to cover. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain, discarding liquid. Rinse bones; drain.
2. Meanwhile, preheat oven to 450°. In a large roasting pan, roast boiled bones, uncovered, 30 minutes. Add onions and, if desired, carrots. Roast until bones and vegetables are dark brown, 30-45 minutes longer; drain fat.
3. Transfer bones and vegetables to a large stockpot or Dutch oven. Add 1/2 cup warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to pot. Add seasonings and enough cold water just to cover. Slowly bring to a boil; this should take about 30 minutes. Reduce heat; simmer, covered, with lid slightly ajar, 8-24 hours, skimming foam occasionally. If necessary, add water to keep ingredients covered.
4. Remove beef bones; cool. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface.