Homemade Beef Broth

1. Roast the Beef Bones

Preheat your oven to 400°F. Place the beef bones on a baking sheet or in a roasting pan, ensuring they are evenly spaced. Roast them in the oven for about 25 minutes.

2. Add Vegetables and Continue Roasting

Remove the pan from the oven and carefully turn the bones. Add the carrot, onion, and celery around the bones. Return the pan to the oven for another 25 minutes.

3. Transfer to a Pot

Once the bones and vegetables are beautifully roasted, transfer them to a large pot.

4. Add Seasonings and Water

To the pot, add the black peppercorns, thyme, optional tomatoes, and parsley stems. Pour in the gallon of water, ensuring everything is submerged.

5. Simmer the Broth

Bring the pot to a boil over medium-high heat. As soon as it begins to boil, reduce the heat to a gentle simmer. Let this simmer for up to 6 hours, skimming off any foam that appears during the first hour.

6. Strain and Skim Fat

After the broth has simmered to your liking, use a strainer to remove the solids from the liquid. Skim any excess fat from the surface for a leaner broth.

7. Cool and Store

Allow the broth to cool before storing it. It can be kept in the refrigerator for up to one week or frozen for up to two months.