4 lbs. meaty beef bones
3 qts. water
2 med. onions, quartered
2 carrots, chopped
2 ribs celery, chopped
1 bay leaf
2 cloves garlic
2 whole cloves
1 tsp. parsley
1/4 tsp. thyme
1/2 tsp. butter
4-6 black peppercorns

Place bones in pan and bake at 450 for 20-25 minutes until brown. Transfer to large pot. Add water, get all the drippings from roasting pan. Add balance of ingredients. Bring to a boil, turn down to a simmer and cover for 2 hours.

Strain broth. Reserve meat for other uses. Chill broth then remove the hardened fat layer. Freeze in ice cube trays and store in a zip lock bag. 6 cubes - 1 can of broth.

If you don't freeze keep the hardened fat layer in place to protect the broth and use broth within 4 days.