Preheat oven to 350°F / 180°C / Gas Mark 4
To keep your stock clear, remember to simmer rather than boil, and frequently skim away any foam that rises to the top during cooking.
- Roughly chop carrots, celery, onion and garlic. Set aside.
Bake beef bones in a preheated 350°F oven until browned, about 1 hour.
Place bones in large stock pot. Be sure to scrape the vessel you roasted the bones in and add this to the stock pot. Flavor goodness.
Add all of the chopped vegetables, thyme, peppercorns, bay leaf and tomato paste.
Add enough water to cover, and bring to a rolling boil.
Turn down the heat. Cover the pot and simmer for about 1 hour.
Remove from heat. Place a strainer over a large bowl and strain, reserving the liquid. Discard the bones and vegetables, they have served their purpose.
Return the stock to pot and cook over medium heat until reduced by 1/2.
This stock will keep in the refrigerator for 4 days.
It will keep in the freezer for 2 months.
Keldon C. | January 21st, 2022