Ingredients

The following ingredients have 6 Servings
  • 3 lbs Beef Bones (the more the merrier)
  • 6 liters Cold water
  • 2 cups Mirepoix (Vegetable mix with a ratio of 2:1:1, onion, carrot and celery)
  • 1 bay leaf
  • 5 peppercorns
  • 1 sprig herbs such as rosemary and thyme (optional)
  • 1 tbsp tomato paste (optional)

Instruction

  • Roast the beef bones in a pre-heated 375F oven for 40 minutes or until dark golden brown.
  • While the bones are roasting, prepare your stock pot, and caramelize the mirepoix until nice and dark.
  • Add the roasted bones to the mirepoix in the pot and add any herbs, spices or specific seasonings you desire.
  • Cover the contents of the stock pot with water making sure there is about 2 inches of water (at least) covering the bones.
  • Simmer the beef stock for 6-8 hours, skimming of any foam that rises to the surface.
  • Ladle the simmered beef stock through a fine mesh strainer or cheesecloth, and cool for use in other recipes.