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1
Preheat the oven to 400F.
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2
Spread the beef bones and calfs foot in a baking pan just large enough to hold the meat in a single layer.
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3
Bake until the meats are very brown, 1 1/2 hours.
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4
Turn the pieces occasionally and drain the rendered fat as necessary.
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5
Heat the oil in a large pot.
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6
Add the onions, leeks, carrots, and parsnips and cook over high heat, stirring often, until well browned, about 25 minutes.
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7
Add the browned bones and calfs foot to the vegetables, along with the remaining ingredients.
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8
Pour 1 cup water into the pan in which the meats were browned and set over high heat.
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9
Stir and scrape up any caramelized particles from the bottom and sides.
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10
Pour the liquid into the pot.
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11
Add additional water to cover the ingredients by 2 inches, and set the pot over medium heat.
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12
When the stock reaches a boil, skim, reduce the heat so the liquid simmers, partially cover, and simmer for 4 hours.
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13
Skim occasionally.
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14
Strain out and discard the solids.
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15
Refrigerate the stock, or chill and then freeze.
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16
Before using the refrigerated stock or freezing chilled stock, remove any fat that has solidified on top.
