Beef Stock

1. 1

   Preheat oven to very hot, about 500u00b0.

2. 2

   Place bones in a single layer in a roasting pan.

3. 3

   Break carrots and celery into large pieces; sprinkle among the bones, ditto with the onions.

4. 4

   Roast for 30 to 45 minutes, until meat, bones and vegetables begin to brown, even turn a little.

5. 5

   Dump these into a deep stock pot. Pour about a half inch of water into the roasting pan; dissolve any bits which have stuck to the bottom of the pan. Pour over bones.

6. 6

   Add more water to several inches above bones.

7. 7

   Bring to a boil; stir in tomato paste.

8. 8

   Add parsley, thyme, peppercorns and garlic.

9. 9

   Cook, barely simmering, for several hours, adding more hot water as necessary.

10. 10

    Strain and boil slowly until reduced and flavor is intensified.

11. 11

    Allow to cool; skim any fat from the top. Refrigerate, tightly covered, or freeze.

* Per serving · 4 servings · Values may vary.