Beef Broth

I make this similar to chicken broth.

Over the month I collect marrow bones (used) and short rib bones w/fat (leftover from cooking them). They all go into the giant stock pot along with soup bones, onions, carrots, and celery, pepper corns, and some ACV.

The main difference is I start the beef broth earlier in the day so it cooks longer. I try to start it before lunch and then it cooks overnight.

I go through the same ordeal straining it. I like clear broth. I do the same things with the layer of fat after its been in the fridge overnight. This fat is great for cooking veggies in when you're making soup.