To make stock/broth:
Roast soup bone (beef) in large roasting pan in oven at 400° about 1 hour or till it smells wonderful. Then turn heat down to 225° and add water to pan to cover beef bones. Bake 2 - 3 hours or till everything falls apart. Cool slightly; remove bones with slotted spoon to large platter. Pour liquid into large clear pitcher/large dutch oven - reserving last bits of solids, whatever isn't clear. Cool stock till fat solidifies then remove fat and discard. Reheat stock if it has jelled (which is a very good thing) and pour into freezer jars, cover, date and freeze till needed. (If I've got limited freezer space, I reheat in pan and reduce to about 1/3 it's volume and freeze in smaller portions. When I use that I can add water as needed. Meanwhile, separate meat from bones and pack into freezer containers in useable portions and cover with stock. Place on lids and freeze. (OR place meat into casserole, add 3-4 tablespoons barley. Cover with stock pan remains and additional stock (to just cover). Bake at 225° about 2 hours and serve with potatoes and vegetables for supper. Very tasty.)