This approach to broth is simple and minimalist. Leaving out vegetables, herbs and salt makes for a much cleaner and more versatile broth...so many ingredients can be added later for use in recipes.
A few large beef and/or pork bones or knuckle bones
1-2Tablespoonsof beef tallowpork lard or other fat
An oxtailsome short ribs, a couple of shanks or other meaty bones (beef and/or pork)
Filtered water to cover
A Tablespoon or white wineor other vinegar
Prepare this broth in a slow cooker or large stock pot.
Put the soup or knuckle bones in the slow cooker/stock pot.
In a cast iron or other heavy skillet, heat the tallow, lard or other fat over medium-high heat.
When the fat is hot, put the pieces of oxtail, short ribs or shanks into the skillet and brown on all sides.
Turn down the heat and transfer meaty bones to slow cooker/stock pot.
Pour about 1 cup of filtered water into the hot skillet and scrape up all the flavorful browned bits from the pan. Pour that water into the slow cooker/stock pot.
Put enough water in the slow cooker/stock pot to cover all the bones. Add the vinegar. Put the lid on slow cooker and set to high until it simmers.. On the stovetop, bring to a simmer.
After the broth comes to a simmer, reduce heat to low and cook for 6+ hours. This is a good time to remove the meaty bones and remove the meat to reserve for later use. Some simmer their broth for up to 36-72 hours. You may need to add water.
Strain broth into a bowl and allow to cool.
Using a fat seperator, pour the broth into 1 quart jars with about 1/2 inch of fat on top of each one (helps keep the broth longer). If you leave at least 2 inches of air space in the top of the jars, the broth can be frozen.