Start my asking your butcher for grass-fed beef marrow and knuckles bones. You can expect about 1 pint per pound of beef bones.
Pre-heat your oven or grill to 425 degrees. Place your bones (carrots and onions optional) on a cooking sheet and brown them for approximately 30-45 minutes flipping occasionally. We browned ours on the Big Green Egg to add a slightly smokey flavor.
Once you've removed them from the grill or oven place bones in a dish and add 12 cups of water, 1 bay leaf, 1 tablespoon black pepper corns, 1 tablespoon thyme, 1 table spoon or less of sea salt, 1 sprig of fresh parsley and a few cloves of fresh garlic. Bring water to a boil and reduce heat and simmer for 5 hours.
Use a strainer to remove everything but the beef stock. If you made extra separate into freezer safe containers and make sure to bring to room temperature before placing in freezer. This recipe can be diluted depending on how concentrated you like your beef stock.
Nutrition Benefits of Beef Stock