Since I order beef in bulk, I recently acquired several bags of beef bones from grass fed cows. This is the best type of bones to get and will have the most vitamins and minerals within the marrow and meat.
You can ask your butcher to cut them up for you so that the marrow is exposed as often as possible in each piece. It really doesn't matter if they are meaty or not. The nutrition and flavor is so high above anything you can get at the store that the effort is always worth it.
Here is how I make mine.
Place your beef bones in a large roasting pan and place in a 375 degree oven for about an hour. Pictured is a batch of about 5lbs worth.
|Bones are ready to roast|
Back to the process...Make sure you transfer all the drippings that are on the bottom of the pan. This is pure flavor. You can add a little water to the pan to loosen the particles and get them into your crockpot.
|Roasted bones are ready to transfer to a crockpot|
Once the bones have cooked completely, you can strain the broth, or scoop out the bones with a slotted spoon. I prefer this method, leaving bits and pieces of meat in my broth. I allow the crock pot to cool and place it in the refrigerator. 24 hours more and all the fat will be solidified on the surface. Lift this off and place in a freezer bag. This is tallow and is wonderful for putting in recipes that need fat. I keep a bag in my freezer at all times. The remaining broth will most likely be in a gelatinous state. You can place this in a freezer bag as well, refrigerate in a jar to use within a week, or you can pressure can it for future use. I will typically save up several batches in the freezer and can mine rather than use up the freezer space long term.
So it's really that easy. You are going to be so pleased with how its tastes, and once you see how easy it is, I am sure you will want to make this again and again and will start looking for bones to roast! By the way, if you have a bone from a pot roast, you do not need to brown the bone, just place it in water and simmer. Since these bones are typically very small, you can save them in the freezer until you have enough to cook a decent sized batch.