You start with some good bones. Shank or knuckle bones from good grass-fed, naturally raise beef is a MUST. This day I used some Beef Short Ribs as I was out of the other. From our NATURALLY RAISED, GRASS-FED BEEF of course.
Since I used the Short Ribs I took the time to braise them (brown on both sides in hot skillet with 1 tablespoon olive oil and 1 tablespoon butter or just coconut oil). Place the meat bones, 1 quartered organic onion (yellow preferred but I only had a red one that day), 3 organic carrots, washed (no need to peel) and broken into pieces, 3-5 organic garlic cloves, peeled, handful parsley and 2-3 bay leaves in a STAINLESS STEEL stock pot with 1-2 gallons of water. Bring to a boil, reduce heat, simmer for one hour.
After simmering one hour remove the meat only, cool, remove meat from bones, add 2 tablespoons pure organic apple cider vinegar to the pot along with the bones. Cover and simmer for 10-12 hours on low. The vinegar will actually add the benefit of drawing much of the calcium from the bones directly into the broth resulting in a calcium rich broth. At this point you can add salt and pepper to taste and any other herbs you might like to add.
Now you are going to drain the broth though a collander over another STAINLESS STEEL stock pot and let drain for a few minutes. I then allow some cooling of the broth by adding the pot to a sink of ice water then I put it in the refrigerator to totally cool.
Once cold you will see that the fat is at the top of the pot. You can now drain again and remove that extra fat from the broth.
You are now ready to bag. I use labeled zip lock bags, a 2 cup measure, and a large jelly roll or cookie sheet pan.
Two cups of broth go into each bag.
The bags are then laid flat on the cookie sheet of folded over like mine, depending on how you want to store them. I fold mine because I then store them in the door section of my freezer. If they are laid perfectly flat they will stack nicely in your freezer.
I use Beef Broth in recipes but also as a drink when I'm not feeling well or have been accidently 'Glutened' (got some glutten accidently).