You can brine, roast, and simmer with beef same as for chicken above, or totally skip using actual meat, and use only quality beef bones.

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There is no need to brine bones; simply roast, and continue with making broth. Be sure to scrape out all the lovely droppings from the roasting pan to put in the broth.

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Flavor, flavor, flavor!

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Enhance with different herbs and spices for variety.

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Keep broth refrigerated in glass container. A half-gallon canning jar works great for easy dispensing later.

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NOTE: Do NOT discard fat that rises to the top and hardens when cooled. There is a powerhouse of flavor, nutrient density and culinary satiation.