Beef Bone Broth

Ingredients

As many beef marrow bones as you can muster
10 sprigs fresh thyme
1 whole sweet onion

Instructions

Spread all the bones out evenly on a roasting pan or baking sheet. Roast the bones on 350 for about 30 or 40 minutes or until the bones are browned well.
With tongs, move the bones to a stock pot and cover with water. Add fresh thyme sprigs and a whole trimmed onion. Cover with a lid and cook on low for three days, turning it off and storing in the fridge at night. Add back water as needed.
Let the bone broth settle in the fridge for 2 days when it's done cooking. Skim off the fat layer and bring the broth up to lukewarm temperature on the stove. With tongs, remove all the bones and pour the remaining liquid through a mesh strainer to remove any solids.
Store in measured amounts in any sort of freezer container you prefer and freeze.

Notes

HEALTH TIP:
The fat layer is called Tallow and is used as an alternative to cooking oil. You can melt it over low heat and clarify it like you would butter. Pour the clarified fat into a storage container and keep it in the fridge. Tallow is a popular cooking fat alternative in Paleo diets where it's used like lard. Gramma used it in her cooking before there was such a thing as Paleo diets, though.