Yields: about one gallon of stock
Ingredients:
- 8 pounds beef bones, including knuckle bones, trimmings, etc., sawn into 3-4 inch pieces
- Oil
- 6-7 quarts cold water
- 8 ounces onions, coarsely chopped
- 4 ounces carrots, coarsely chopped
- 4 ounces celery, coarsely chopped
- 8 ounces tomatoes, quartered
- 3 ounces tomato paste, thinned with 2 tablespoons water
- 3 or 4 parsley stems, chopped
- 1/2 teaspoon thyme leaves
- 1 bay leaf
- 1 whole clove
- 1/2 teaspoon cracked black peppercorns
- 1 clove garlic, crushed
Heat the oven to 400F. Lightly oil sheet pan and place in the oven to
heat. Place the bones on the sheet pan and roast for 30 minutes, turning
occasionally. Paint the bones with a thin layer of the thinned tomato
paste, and roast for an additional 30 minutes, turning occasionally, until
evenly browned.
Place the bones in the stockpot and cover with cold water. Bring to a
boil, and then lower to a simmer. Skim any scum that forms on the
surface gradually as needed.
Drain and reserve the fat from the pan; deglaze the pan with water and
add to the stockpot. Continue to simmer the stock for 6-7 hours,
skimming as needed. If necessary, you may add more hot water to keep the
bones covered.
Toss the mirepoix (onions, carrots, celery) with the fat and brown in the oven. Add the browned
mirepoix, tomatoes and sachet (parsley, thyme, bay, cloves, peppercorns, garlic placed into a 4" square of cheesecloth and tied into a sack) to the pot. Simmer for another 1-2 hours.
Strain the stock through a china cap layered with cheesecloth, and cool
the stockpot in an ice-water bath. Transfer to a container and
refrigerate overnight; the next day, skim off all the fat that's risen to
the surface.
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