Prepare the Bones:

• Rinse the beef bones under cold water to remove any debris.

• Optional: Blanch the bones by boiling them in water for 5-10 minutes, then drain and rinse again. This step removes impurities for a clearer broth.

Roast the Bones (Optional but Recommended):

• Preheat the oven to 400°F (200°C).

• Place the bones on a baking sheet and roast for 30-40 minutes, turning halfway, until golden brown.

Simmer the Bouillon:

• Transfer the roasted bones to a large stockpot. Add the onion, carrots, celery, garlic, bay leaves, peppercorns, parsley stems, and thyme.

• Cover with cold water (12-16 cups) and bring to a gentle boil over medium-high heat.

• Reduce the heat to low and simmer uncovered for 4-6 hours. Skim off any foam or impurities that rise to the surface.

Strain and Store:

• Carefully strain the bouillon through a fine-mesh strainer or cheesecloth into a large bowl or pot. Discard the solids.

• Let the bouillon cool to room temperature, then transfer to airtight containers or jars.

Optional: Make Bouillon Cubes or Powder:

• Reduce the bouillon by simmering until it’s highly concentrated (about 1/4 of its original volume).

• Pour into ice cube trays and freeze, or dehydrate to make powder.