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1
Preheat the oven to 375u00b0F Rub tomato-paste generously over the beef bones.
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2
Roast the bones in the oven for 30 min until browned.
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3
In a large stockpot over medium heat, add oil and saute onions, celery and carrot for 5 minute
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4
Add roasted bones and remaining ingredients and bring to a boil.
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5
Skim off any foam, that rises.
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6
Reduce heat and simmer gently uncovered for 2-3 hours.
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7
Add a few cups of water if necessary.
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8
Let reduce 1/4 of the stock, so 3/4 of the starting liquid are left at this stage.
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9
Strain through a sieve and cheesecloth or damp dishtowel and return to a smaller pot, cool. (Stock should be almost clear).
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10
Reduce another 1/4 of the stock, so that only 1/2 of the starting liquid are left by now.
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11
Chill overnight in fridge.
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12
Remove top layer of solidified fat completely.
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13
Remove gelled stock carefully into new pot, leave any remaining residue on the bottom of the old pot behind.
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14
If the stock is not clear, but needs to be for you recipe, bring to a simmer and add 1 egg white.
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15
Stir constantly and skim the solidifying egg white off the top; it should have cleared the stock.
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16
Use according to suggestions in your recipe.
