Beef Bone Broth
Look for soup bones--including necks, shanks, knuckles, backs and marrow bones--at the meat department at your supermarket. (You may need to ask the butcher.) Be sure to roast the bones until they become very dark brown in color (almost burnt in some places) to give your broth the richest flavor and deepest color. To remove the most fat, refrigerate the broth overnight.
Tip: Adding a splash of vinegar to stock or broth before it starts simmering helps to break down collagen in the bones, which releases more gelatin. The additional gelatin improves the body, texture and flavor of the stock.
To make ahead: Refrigerate for up to 1 week or freeze for at least 3 months.
Equipment: 10- to 12-quart stockpot