Brown Meat Stock

• 3 lb (1.35kg) beef bones
• 2 onions, unpeeled and cut in half
• 2 carrots, cut in half
• Vegetable trimmings, such as mushroom peelings, celery tops, or tomato skins
• Bouquet garni, made with 1 celery stick, 1 bay leaf, a few sprigs of thyme and parsley, tied together with kitchen twine
• 1 tbsp black peppercorns

1. Preheat the oven to 400F (200C).
2. Combine the beef bones, onions, and carrots in a roasting pan.
3. Roast, turning the ingredients occasionally, about 40 minutes, until well browned.
4. Transfer the bones, onions, and carrots into a large saucepan, adding any vegetable trimmings, the bouquet garni, and the peppercorns.
5. Pour in enough cold water to cover by 1in (5cm).
6. Bring to a boil over high heat, skimming off any foam that rises to the surface.
7. Reduce the heat to low and simmer 3-4 hours, until well flavored.
8. Strain the stock into a large bowl.
9. Let stand 10 minutes, then skim the fat from the surface.
10. Use immediately, or cool completely and refrigerate or freeze.

beef, onions, carrots, vegetable trimmings, bouquet garni, black peppercorns

Taken from www.cookstr.com/recipes/brown-meat-stock (may not work)