Beef bone broth

Apart from the obvious advantages of making your own stock, bone broth advocates say it can relieve joint pain and osteoarthritis, detoxify the liver, aid in wound healing, prevent aging skin, support digestive health, balance hormones, increase energy, strengthen bones, improve quality of sleep, alleviate symptoms from certain autoimmune conditions, and boost immune function.
You simply must make this!!

Ingredients
2 kg beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, ribs, or knuckle bones (cut in half by a butcher)
2 medium unpeeled carrots, cut into 2-inch pieces
1 medium leek, end trimmed, cut into 2-inch pieces
1 medium onion, quartered
1 garlic head, halved crosswise
2 celery stalks, cut into 2-inch pieces
2 bay leaves
2 Tbsp black peppercorns
1 Tbsp cider vinegar

Method
Preheat oven to 235°C. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
Fill a large (at least 5-6 L) stockpot with 12 cups of water. Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 on the stovetop (the longer you simmer it, the better the broth will be). Add more water if necessary to ensure bones and vegetables are fully submerged.
Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth

Chook’s note: the broth can be stored for up to 5 days in the fridge and up to 6 months in the freezer.
If you don’t have all those vegies, use whatever you have but root vegies such as carrot are good and especially the onion. I saved the meat and vegies, added some tomato puree and voila a delicious pasta sauce.