Savory Beef Broth with Aromatic Herbs

1.Preheat your oven to 400°F (200°C).

2.Place the beef bones on a roasting pan and roast in the oven for about 30-40 minutes, or until they are browned and caramelized.

3.In a large stockpot, add the roasted bones, onion, carrots, celery, garlic, bay leaf, peppercorns, thyme, and rosemary.

4.Pour in 12 cups of water, ensuring the bones and vegetables are fully submerged.

5.Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 4-6 hours, skimming off any foam or impurities that rise to the surface.

6.During the last 30 minutes of cooking, add the fresh parsley to the pot for added flavor.

7.Once the broth is done simmering, remove it from the heat and let it cool slightly.

8.Strain the broth through a fine-mesh sieve into a large bowl or pot, discarding the solids.

9.Allow the broth to cool completely before storing it in the refrigerator or freezer. The fat will rise to the top and can be skimmed off if desired.