1-Blanch the bones by dividing the 10 pounds of beef bones between two large stockpots, covering them with cold water, bringing to a boil, and simmering for 15-20 minutes. Then, drain and rinse the bones with water to remove impurities.

2-Roast the bones and vegetables by preheating the oven to 450 degrees F, transferring the bones and vegetables (4 large carrots, 2 medium onions, 2 whole heads of garlic, and 6 stalks celery) to roasting pans without piling them, roasting for 30 minutes, then tossing gently and roasting for an additional 15-30 minutes until browned.

3-Clean the stockpots and transfer the roasted bones and vegetables back to the pots. Scrape any brown bits and juices from the roasting pans using a metal spatula and a little water, adding these flavorful elements to the pots.

4-Add the 4 bay leaves, ¼ cup whole black peppercorns, 4 whole star anise (if using), 2 cinnamon sticks (if using), and 2 tablespoons apple cider vinegar, divided between the two pots. Fill each pot with about 12 cups of cold water to cover the bones by about an inch, then cover and bring to a low boil.

5-Reduce heat to low, keep the lid slightly ajar, and simmer for at least 8-12 hours, ideally up to 24 hours. Skim any foam or excess fat occasionally, and add water as needed to keep the bones submerged for the best extraction of flavors.

6-Strain the broth through a fine mesh strainer and set aside to cool, capturing all that rich liquid for your recipes.

7-Pick any remaining meat from the bones for other uses, such as soups or sandwiches, then discard the meat-free bones and vegetables.

8-Optional: To remove fat, add ice to the broth to cool it faster, refrigerate until the fat solidifies, then skim off the fat layer for a cleaner finish.

9-Store the broth in the refrigerator for up to 5 days or freeze in smaller batches for up to 6 months to keep it fresh and ready.