Bone broth alias Beef stock part 2
Strainer is ready over a medium sized pot.
Avoid splatter by removing bigger bones first (tong's are my best friend)
Strained stock that needs to settle so that fat travels to the top. Place in fridge.
After refrigerated, the fat will solidify making it easy to scoop off. You can intensify the flavour of the stock by reducing it further over medium heat by half.