I used moose bones, some bear ribs, and a couple deer bones I found. The stock has some good healthy nutrients, and lots of collagen. This recipe would work great with beef bones.
8L water or enough to cover bones/meat
1/4 cup red wine vinegar
6 bay leaves
2 tsp peppercorns
1 sprig rosemary
6 fresh sage leaves
4 star anise pods
5 juniper berries
salt to taste, usually around a Tbsp. Just add a bit and keep tasting it, so it doesn’t get too salty.
INSTRUCTIONS Brush bones with olive oil, sprinkle with salt and pepper. Roast bones in a pan at 400 for 60 mins.
Slow cook, just barely simmering, more like keeping the stock steaming for 24hrs. A big slow cooker would work great. I left it on the stove on low, set at 1, and checked it every few hours. After, cool down stock, skim off fat, and strain out the meat chunks and bones/herbs. I heated the stock back up to a boil, then turned it down to simmer and pressure canned it at 15lbs, for my elevation, for 25 minutes in quart jars. My yield was 6 & 1/2 quarts.