Briskets & Chuck Roasts
Steaks (New York, Tenderloin or Rib-Eye)
Contributed by Jeanine Cowan
Put 3-4 lbs. beef bones in the oven at 375 degrees for 45 minutes to roast bones. After being roasted, place the bones in a large stock pot, cover with cold water, add 1-2 tablespoon apple cider vinegar to pot and let sit for one hour.
Bring water to a boil, turn down heat and simmer at a very low temp for 12 hours. You can simmer for less than that, of course.
The longer it simmers, the more flavor comes out. Let cool and strain or just lift out bones and any congealed fat. Some recipes say to add onions, celery and other herbs for the last half of cook time, but I don't. I figure I'll be seasoning the stock when I make soup with it. If there is meat on the bones I will pull it off and use in the soup. I also like to take the marrow from the bones at this time and put it back in the stock.