How do you make homemade beef broth that dark brown color?
The browned bits from pan where you roasted them is the key. With warm water to the roasting pan; stir to loosen browned bits from pan. Transfer pan juices to kettle. It should then simmer, uncovered, for 4-5 hours, skimming the surface as foam rises. Remove beef bones and set aside until cool enough to handle. If desired, remove meat from bones; discard bones and save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim far or refrigerate for 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.
