Roast Beef Stock

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   ["Preheat oven to 450u00b0F. Roast 5 pounds veal or beef marrow bones (have your butcher saw them into pieces) in a roasting pan, turning occasionally, until browned, 25-30 minutes. Cut 4 peeled carrots and 4 celery stalks into 3"" pieces; add to pan along with 2 halved peeled onions and 1 halved head of garlic. Roast, turning occasionally, until vegetables are brown, 25-30 minutes.", "Transfer to a large stockpot; add cold water to cover. Pour off fat from pan, add 1/2 cup water, and stir, scraping up browned bits; add liquid to pot along with 1/2 bunch flat-leaf parsley stems, 4 thyme sprigs, 2 bay leaves, and 1/4 teaspoons black peppercorns. Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed. Strain.", "DO AHEAD:"]

* Per serving · 4 servings · Values may vary.

No additional tips available.