Place all of your bones that have meaty bits on them on a roasting pan and brown in the oven at 350 degrees until well-browned (30-60 minutes usually). This is an important step, you always have to brown your meaty bones first. Meanwhile, throw all of your non-meaty marrow bones into a pot, add the water, vinegar and vegetables. Let sit while the other bones are browning. Add the browned bones to the pot, deglaze your roasting pan with hot water and get up all of the brown bits, pour this liquid into the pot. Add additional water if needed to cover the bones. Bring to a boil and remove the scum/foam that rises to the top. No need to remove the floating fat. Reduce heat, cover and simmer for at least 12 hours and as long as 72 hours. The longer you cook the stock, the more rich and flavorful it will be. (It really takes us 12 hours or more!)
According to Sally Fallon of Nourishing Traditions: “You will now have a pot of rather repulsive-looking brown liquid containing globs of gelantinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broths that forms the basis for many other recipes in this book.“
Remove the bones with a slotted spoon and/or tongs. Strain the stock into a large bowl, then ladle into mason jars. Let the jars sit until they are pretty cool, then freeze or refrigerate. You can remove the congealed fat after refrigerating or even freezing, if you want to reduce it a step.
Note: save the marrow from the bones too for a few recipes in the book!
Uses: We use the broth to flavor our burgers, as soup (mixed with cabbage and pechay), and for other beef broth recipes!
Original recipe from: http://thenourishingcook.com/2009/12/beef-stock-anyone/