Preheat oven to 450°F / 230°C / Gas Mark 8
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 the onions, carrots, celery, garlic, parsley and tomatoes. Set aside.
- Cut the leek in half, lengthwise, wash well, and roughly chop. Set aside.
- No need to peel anything, the vegetables will be discarded in the end.
Put the oil and beef bones in a roasting pan and roast in a preheated 450°F oven for 35 minutes.
Add the onions, carrots, celery, garlic, parsley and leek, tossing them all to coat with the beef juices in the pan. Roast for 30 minutes longer.
Remove the pan from the oven and transfer the bones and vegetables to a clean stock pot.
Drain off as much of the fat as possible and while the roasting pan is still hot, add 2 cups of cold water and scrape the bottom of the pan. Add this to the stock pot. It's flavor goodness.
Cover the contents of the stock pot with cold water. On medium-high heat, bring slowly to a boil, skimming off all of the froth that forms.
Lower the heat to medium and add tomatoes, thyme, bay leaves, cloves, salt and peppercorns.
Simmer uncovered for 6 to 8 hours adding water as needed, just enough to cover the ingredients. Skim whenever necessary.
Strain the liquid into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid. Discard the solids, they have served their purpose.
Pour the stock into containers for storage. Be sure to label and date them.
The stock will keep in the refrigerator for up to 3 days, and up to 6 months in the freezer.
Keldon C. | January 23rd, 2022