I followed the recipe located at this site. Instead of Apple cider vinegar ( I don't like the taste of it) I used tomatoes and some rice vinegar to help draw out the nutrients from the bones.
I have been using my leftover beef grease drippings a lot these days, so I basted the bones and veggies in it and also made some Yorkshire puddings to eat with the broth. The puffy puddings turned out really lovely. Thanks to Closet Cooking for the recipe.
Coated with beef grease drippings
The roasted Mirepoix and bones all together
The herbs and sachet I made out of a slow cooker lining bag. My herbs are still vibrantly alive even after our first frost.
After 8 hours it is dark outside and time for food.
Grease drippings yum!