Amazing flavor, very silky broth. I followed the recipe starting with 4 beef marrow bones and 4 piece of oxtail (not sure how many pounds) that I roasted at 450 in the oven for 30 minutes. I cooked in a large Le Creuset (13.25 qt). I covered with organic low-sodium vegetable broth and water instead of just water (ingredients in vegetable broth were similar to what this recipe called for and it had no yeast). I used two 4-cup boxes plus 4 cups water to cover completely. I did not add more liquid during the cook. The aroma was amazing while cooking, but did not smell like beef. I had a chuck roast that I was cutting up for goulash that I was making the next day, so I took the pieces that I trimmed off and added it to the pot around three hours in. After an hour or so, the broth smelled like beef. At about 7 hours, I added a couple of tablespoons of Kitchen Bouquet (hate that it contains sodium benzoate though) for a nice color. I cooked a total of 8 hours, cooled 1 hour, removed bones, meat and vegetables, then strained through fine mesh strainer and skimmed excess fat (there was about 1/2 cup). The meat from the oxtail is delicious, btw. Once broth was at room temperature, I put it in storage containers, retained 1 cup for my goulash, the rest in gallon mason jar for freezing. I ended up with about 9 cups of broth in the end, starting with 12 cups of liquid initially. The salt content is likely higher for my end product than the authors since I added broth that was reduce during the cook, but it did not come out salty at all. I will consider this when using the broth and add less salt. This recipe is fantastic; definite recommend using some oxtail; roasting the bones; adding some beef.