Soup bone is a flavorful cut, rich in marrow, perfect for making hearty broths, stews, and soups with deep, meaty taste.

1. Preheat oven to 400°F (200°C) and roast the soup bones for 30 minutes for richer flavor.

2. In a large pot, add roasted bones, water, onion, carrots, celery, and garlic.

3. Bring to a boil, then reduce heat and simmer for 3-4 hours.

4. Skim off any foam or fat that rises to the top.

5. Add salt, pepper, bay leaf, and thyme, and simmer for another 30 minutes.

6. Strain the broth through a fine-mesh sieve, discarding solids.

7. Let cool and store in the refrigerator or freezer for later use.

For a richer broth, roast bones before boiling.
Store broth in an airtight container for up to 5 days in the fridge or freeze for later use.
Add vinegar while simmering to extract more nutrients from bones.

Keywords: Soup bone, beef broth, homemade stock, bone marrow, slow-cooked broth