Making broth is one of my favorite things to do in the kitchen. It just makes me happy.
1 teaspoon olive oil
5 pounds grass fed meaty beef bones
1 large onion, quartered
2 celery ribs, cut into 2 inch pieces
2 large carrots, cut into 2 inch pieces
4 quarts water
Coarse Sea salt
Preheat oven to 450°.
Heat oil in a large ovenproof stock pot. Add meaty beef bones and cook over moderate heat until sizzling and lightly browned on each side.
Place pot in the oven and roast for 30 minutes, or until the meat has a rich deep brown color.
Add the carrots, celery and onion and roast for another 30 minutes or until the vegetables are lightly browned.
Remove the pot from the oven.
Remove the meat and vegetables from the pot .
Add 1 cup of water to the pot and bring to a boil scraping up the browned bits until the pan is clean.
Add the remaining water (3 cups and 3 quarts) and the browned meaty bones and vegetables. Bring it to a boil.
Reduce the heat to low, cover and simmer for about 4 hours or until the stock is reduced in half (2 quarts).
Season with coarse sea salt.
Strain the stock and refrigerate overnight. Skim off the fat. The stock can be stored in the refrigerator of 1 week or freeze.
Take the meat off the bones and use in soup or freeze for later use.