Beef Stock

• 4 lb. meaty beef bones (shank, neckbones, etc.)
• 1/3 c. vegetable oil
• 4 c. yellow onions, chopped fine
• 2 leeks, cleaned and sliced (white part only)
• 3 c. carrots, chopped
• 1 1/2 Tbsp. thyme
• 4 bay leaves
• 6 whole cloves
• 12 peppercorns
• 6 parsley sprigs
• 1 Tbsp. salt
• 1 (6 oz.) can tomato paste
• water (as needed)

1. Preheat oven to 400u0b0.
2. Spread beef bones in a baking pan just large enough to hold the meat in a single layer.
3. Bake for 1 1/2 hours or until meat is very brown.
4. Turn the pieces occasionally and drain rendered fat as necessary.
5. Heat the oil in a large pot. Add the onions, leeks and carrots and cook over high heat, stirring often until well browned, about 25 minutes.
6. Add the browned bones to the vegetables, along with the remaining ingredients.
7. Pour 1 cup of water into the pan in which the meats were browned and set over high heat.
8. Stir and scrape up any caramelized particles from the bottom and sides.
9. Pour the liquid into the pot.
10. Add additional water to cover the ingredients well and set the pot over medium heat.
11. When the stock reaches a boil, skim.
12. Reduce heat. Partially cover and simmer for 4 hours.
13. Skim occasionally.
14. Strain out and discard the solids and refrigerate or chill, then freeze the stock.
15. Before using refrigerated stock or freezing chilled stock, remove any fat that has solidified on top.
16. Yields 2 to 3 quarts.

meaty beef, vegetable oil, yellow onions, leeks, carrots, thyme, bay leaves, cloves, peppercorns, parsley sprigs, salt, tomato paste, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=182663 (may not work)