How to Make
BEEF BONE BROTH

1.  Preheat the oven to 350°F (175°C).
2. Place all bones in a large pot and cover with water. Bring to a boil for 15 minutes to remove any impurities from the bones. 
3. Drain/ discard the water and rinse the bones thoroughly under running water. 
4. Place the bones in a large roasting pan along with the onions and ginger and roast for about 30 minutes, or until the bones are brown and crackly and juice has started to collect on the bottom of the pan.
5. Let the bones cool slightly, then transfer them to a stockpot (if you're using the same pot as earlier, make sure you have washed out any impurities from your first boil) 
6. Add 2.8 L water, or enough to cover the bones with the roasted onion and ginger by about 1 inch (2.5 cm). 
7. Add the leeks, carrots, vinegar, and, if using, the cloves and star anise.
8. Bring to a boil over high heat, skim off any foam that rises to the top, then reduce the heat to low and simmer for 2 to 4 hours, covered, checking every so often to skim off any additional foam. The broth is done when it delivers an appealing earthy flavour.
9. Remove from the heat, strain into another pot using a fine strainer or cheesecloth (or both), and season with salt and pepper to taste.

 Drink warm or pour into glass mason jars and keep in the fridge for up to 5 days. (Remember this homemade broth can be used as a component in other recipes—soups, stews, congees—over the next several days.) Or, fill glass mason jars , zip-tight plastic bags, or muffin tins (for convenient individual servings) and freeze up to 3 months.

TIP: To make this broth in a slow cooker, set on medium or low heat and cook for approximately 8 hours. Remove any fat that forms on top.