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1
Roast bones and vegetables Heat oven to 400F.
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2
Arrange bones and beef in a single layer in a large heavy roasting pan.
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3
Drizzle with the oil and turn to coat.
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4
Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes.
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5
Remove from oven, add tomato paste, and stir to combine.
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6
Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well.
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7
Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
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8
Deglaze pan Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard.
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9
Set the pan over two burners.
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10
Add the water or wine and bring to a boil, scraping up any brown bits from bottom with a wooden spoon fig.
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11
1.1, boil until liquid is reduced by half, about 3 minutes.
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12
Pour everything into the stockpot.
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13
Make stock Add enough water (about 6 quarts) to stockpot to cover bones and vegetables by 2 inches.
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14
Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface).
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15
Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
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16
Strain stock Carefully pour stock through a fine sieve (do not press on solids) into a large heatproof bowl or another stockpot and discard solids.
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17
Stock will be dark brown.
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18
Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers.
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19
Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing.
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20
Brown stock and its variations can be refrigerated for up to 3 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
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21
Follow the above recipe to roast the flavor base and deglaze the pan using 5 pounds chicken parts (backs, necks, and wings) in place of veal and beef; omit garlic and use only 1 tablespoon tomato paste.
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22
Then make stock, adding enough water to cover everything by about 1 inch (about 3 quarts).
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23
Bring to a boil, then reduce heat to a gentle simmer.
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24
Add 1 dried bay leaf and 1 teaspoon peppercorns and cook 1 1/2 to 2 1/2 hours, skimming surface frequently.
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25
Strain, chill, and store as directed above.
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26
Makes 2 1/2 quarts.
