Beef Stock

• 5 lb. mixed beef and veal bones
• 2 large carrots, scrubbed
• 2 large ribs celery, cleaned
• 2 large onions, cut in half
• water
• 2 Tbsp. tomato paste
• 6 parsley sprigs
• 1 tsp. leaf thyme
• 18 peppercorns
• 2 medium garlic cloves, crushed

1. Preheat oven to very hot, about 500u0b0.
2. Place bones in a single layer in a roasting pan.
3. Break carrots and celery into large pieces; sprinkle among the bones, ditto with the onions.
4. Roast for 30 to 45 minutes, until meat, bones and vegetables begin to brown, even turn a little.
5. Dump these into a deep stock pot. Pour about a half inch of water into the roasting pan; dissolve any bits which have stuck to the bottom of the pan. Pour over bones.
6. Add more water to several inches above bones.
7. Bring to a boil; stir in tomato paste.
8. Add parsley, thyme, peppercorns and garlic.
9. Cook, barely simmering, for several hours, adding more hot water as necessary.
10. Strain and boil slowly until reduced and flavor is intensified.
11. Allow to cool; skim any fat from the top. Refrigerate, tightly covered, or freeze.
12. Makes about 2 quarts.

mixed beef, carrots, celery, onions, water, tomato paste, parsley sprigs, thyme, peppercorns, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414555 (may not work)