• Add the beef bones and meat to a pot and cover with water. Bring to a boil. Drain the water and fill up again with clean water and bring to a gentle boil. Proceed to cook with this fresh water. Changing out the water is OPTIONAL, but it does get rid of more impurities that would then normally remain in the broth.
• Use a fine mesh sieve or a ladle to remove the scrum that forms once the broth starts cooking (More scum will keep forming until the water really starts to boil).
• Once most of the scum is removed, add the rest of the ingredients to the water and bones, reduce heat to a good simmer and cook for 3 hours. Beef usually needs the time to become tender.
• Once done, remove from heat. Remove and discard the bones (the bone marrow can be eaten) and filter the broth using a fine mesh sieve. Proceed to use as needed or serve.

Freezing Broth

• Transfer broth to jars making sure to leave an inch or so of headspace. Once cool, refrigerate for a few hours or overnight. Then transfer into the freezer.
• To thaw, take out the night before and thaw in the fridge. Or place in a bowl with water to speed up the thawing time.