Beef Broth (Brodo Di Manzo)

• 7 lbs beef bones
• olive oil, for coating the bones
• 1 large onion, unpeeled, coarsely chopped
• 1 large carrot, coarsely chopped
• 1 celery, with tops coarsely chopped
• 1/4 cup mushroom
• 1 head garlic
• 5 sprigs fresh Italian parsley
• 5 sprigs fresh thyme
• 2 bay leaves
• 10 peppercorns
• 6 -7 quarts water

1. Preheat oven to 450u0b0; lightly rub the beef bones with olive oil and place in a heavy roasting pan.
2. Roast the bones for about 20 minutes; add in the chopped onion; continue roasting 30 minutes, or until bones brown.
3. Remove the bones and onion from the oven; carefully place in a large stockpot with the vegetables, herbs, and spices.
4. Add water to cover by 4 inches; bring to a simmer.
5. Skim off scum and fat until broth is clear.
6. Simmer broth gently for 4 hours; strain the broth.
7. Use immediately or refrigerate for later use. When broth is well chilled, carefully lift off any remaining congealed fat and discard it.

beef bones, olive oil, onion, carrot, celery, mushroom, garlic, italian parsley, thyme, bay leaves, peppercorns, water

Taken from www.food.com/recipe/beef-broth-brodo-di-manzo-243616 (may not work)