the first thing you're going to want to do is you're going to want to take I don't know four to six pounds of grass-fed knuckle bones from grass-fed cow just like you see here put it on some parchment paper on a cookie sheet and slide it into the oven we're going to put that at 350 degrees and we're going to roast it for 30 minutes and there's a little better close-up of what those buns look like after they roasted for 30 minutes nice and brown would be some great tasting stock so I'm going to pour this into the mix and that's going to help leach the minerals and nutrients out of the bones and they're just going to before any heat we're going to cover that cover the bones with at least four quarts of water if not more just depending on how much it takes to cover the bones up and again we're going to let that just soak without heat for an hour and proceed from there here what here's what I've got I've got actually two medium sized onions that are organic all my vegetables organic I've got three large carrots in here notice everything is cut up very coarsely or in large chunks I even left the skins on the onions just wash them off because they are organic and you can get some vitamins and stuff out of that too which is good I got three stalks of celery and finally I actually cut up one fennel because I like that flavor so you can put whatever you want but typically it's three onions three large carrots and three stalks of celery goes into the basic stock so I'm going to add this and then add a little bit of sea salt to that and I'm going to bring it to a boil and once it comes to a full boil and we skim the scum we'll turn it down to a simmer and we'll let it just sit uncovered for anywhere from 24 to 50 hours we've just hit the 30 hour mark and if you take a look at this you'll see that the onions have caramelized on the top this thing smells fantasy some bubbling going on but it's not like a full-on rolling boil you don't want it too high you don't want too much heat in there you just want it simmering so that there's movement under the surface here and that's what's going on here okay here we are at somewhere around 45 hour of making our beef bone stock broth whatever you'd like to call it and as you can see everything is pretty much just cooked down to nothing which is what we want there's a nice you can see just just a nice color and richness and as you can see I've got about a 16 cup stainless steel bowl and about a kind of a wire mesh kind of thing to be able to separate all of the solids from the liquid for our broth or Haylock my stock and I'm going to drain it through my got to be careful because it can get kind of messy so if you can see some of that and you just pour it through that simple and you'll just want to kind of strain all that juice from there by using a spoon or something what you're going to do is you're going to discard the vegetables and bones and stuff you're going to be left with a nice rich broth we'll show you what to do with that just a moment okay so this is what our stock looks like after we have drained it and strained it gotten out all of the impurities or I shouldn't say impurities but all of the used up vegetables and bones and everything there's a nice layer of fat on top of this that which will solidify particularly once we refrigerate it for now what it's still hot to the touch so we're going to let it just cool down just to room temperature we're going to get lots of great use and lots of flavoring out of it and lots of health out of it and here's what the bone broth looks like now it's been in the refrigerator now for several hours and notice there's a nice thick golden beef tallow that's formed on top and we just kind of peel off that top layer of tallow okay so there's your broth and we're going to put it back into the refrigerator and we should get a nice congealed top to it well after it sets overnight or for a few hours and of course there's your tallow that came off the top that's going to be a nice I don't know cup and a half to two cups so looks fantastic great for deep frying or seasoning food there's a tallow of nice and melted down look how creamy and rich that looks fantastic you