For an excellent beef bone broth, roast bones for 30 to 35 minutes at 350 degrees Fahrenheit until browned but not fully cooked. Place in a stockpot with aromatics like onions, garlic, and peppercorns. Cover by at least three inches with cold water, bring to a boil, then simmer on low uncovered for at least three hours to overnight, skimming the fat every so often. When bones have dissolved, strain the broth into containers to be refrigerated or frozen for future use.

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