I've never had it come out bitter, but I have found beef broth to be a flavor black hole, so don't be afraid to be generous with herbs and spices when making and using it.

Making broth is pretty easy -- throw bones/carcases in a big pot or slow cooker, add a little vinegar and (if you want) vegetable pieces (even the not so tasty parts can be used here), bring to a boil, then reduce to low and simmer for a day or so. In the last hour or so, add whatever herbs/spices you want to the broth itself. Then strain out the pieces and store. The best broths will turn to jello in the fridge (but if yours doesn't, that's okay, just means you didn't get a lot of gelatin from the parts, or you had more water than what's needed to make it jello).

I too haven't had a bitter broth yet- I've only made chicken though. What did you add to yours? I've read that adding herbs in the last stages of cooking can prevent any bitterness.

Just toss the bones in a pot/slower cooker, cover with water and simmer. Addsome veg if you like. LOTS of salt at the end.

Here's a recipe from Dr. Jason Fung's website.

intensivedietarymanagement.com/bone-broth-broth-can-cure-cold-idm-6-2/

I've not made beef broth or stock, but have made chicken. The best have come from the boniest parts, and lately, I use the pressure cooker.

I oven roast necks and backs for 2 hours or so, then toss them plus any leftover carcasses (saved and frozen from whole roast chickens) into the pressure cooker, add cool water to cover, a little garlic, a few bay leaves, then cook for another hour. The toughest part - finding necks and backs!

Two words: Crock. Pot.

I make bone broth every weekend out of any bones I have, then store jars of it in the freezer for future use. The flavour will vary depending on whether you use raw bones or roasted bones ( fuller flavour). I put a slash of apple cider vinegar in the pot to help draw out the most benefits from the bones, and onion and celery. Boil it all day. I prefer to do it on top of the stove rather than the slowcooker. I often make a beef / pork combo because the beef broth can be rather dull. Right now in my freezer I have : beef, beef/pork, pork, ham, chicken, turkey, goose, and salmon stock. We love to drink it as it is, or make soups out of it, or cook with it. I also boil bone broth down to reduce it, pour it into tart pans or ice cube trays, then freeze to use when cooking dishes like stir frys etc. It is part of our life and we love it.