Classic Brown Stock

• 12 pounds beef soup bones
• 12 quarts water
• 1 pound onions
• 8 ounces carrots
• 8 ounces celery
• 16 ounces tomato puree (passata)
• 1 each bay leaves
• 1/4 teaspoon thyme
• 1/4 teaspoon peppercorns
• 6 each parsley leaves
• 2 each cloves

1. Cut bones into 3 to 4 inch pieces with a meat saw.
2. Place bones in a roasting pan.
3. Place pan of bones into a 400F (200C) oven, until browned.
4. Remove bones from pan and place into a stockpot.
5. Cover with cold water and place over a moderate flame.
6. Bring to a gentle simmer, and skim carefully.
7. Drain roasting pan, reserving fat.
8. Set roasting pan over a medium flame and deglaze with water.
9. Add to the stockpot.
10. Toss the mirepoix with the reserved fat and brown in the oven.
11. Remove from the oven and add to the stockpot.
12. Tie the seasonings into a sachet with a piece of cheesecloth.
13. Add the sachet and tomatoes to the stockpot.
14. Continue to simmer for a total of 6 to 8 hours.
15. Adding water as needed to keep bones covered strain through a chinois or cheesecloth.
16. Cool quickly with ice or in a vented water bath.
17. Cover and chill.

beef soup bones, water, onions, carrots, celery, tomato puree, bay leaves, thyme, peppercorns, parsley, cloves

Taken from recipeland.com/recipe/v/classic-brown-stock-42987 (may not work)