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Brushing the bones with tomato paste then oven roasting will produce a darker richer tasting stock, I strongly recommend not to skip this step, if you want you can roast the bones days ahead and refrigerate until ready to make the stock or you can even freeze them until ready to use, you will need a 12-quart stockpot for this
10-12 large beef bones with marrow (must use only marrow bones!)
1 (6 ounce) can tomato paste
2 large onions, chopped (leave the skin on onions)
2 large carrots,
1 large whole garlic bulb, separated into whole cloves then skin removed
8 -10 peppercorns
2 tablespoons salt, or to taste
water(enough to cover the bones)
Place the bones on a greased baking sheet and brush lightly with tomato paste on all sides (use only tomato paste not tomato sauce).
Bake at 350 degrees F turning once during baking.
Bake for about 25 minutes on each side or until browned.
Place in the large stock pot along with remaining ingredients, then add in enough water to cover; bring to a gentle boil over medium heat (this may takes about 30 minutes to bring to a boil).
When the stock is boiling reduce heat to low (if cooked on high boil the stock will be lighter in color and less concentrated) and simmer on lowest heat for about 4-6 hours.
Allow the stock to cool, then place the pot (with all ingredients left in) and refrigerate for 1-4 days.
Remove the bones, then stain the liquid.
Freeze in plastic containers for up to 3 months (I use plastic cottage cheese or sour cream containers).
You can thaw in the fridge or thaw in the microwave.
You will also find this recipe on www.recipezazz.com