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Steps
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Sequence
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Step
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| 1 | Preheat oven to 425° F. |
| 2 | Spread bones in a roasting pan and roast for about 30 minutes, turning once. |
| 3 | Remove from the oven, and paint a thin layer of tomato paste over the bones. |
| 4 | Put the veggies on top of the bones, roast another 15-20 minutes, until veggies begin to caramelize. |
| 5 | Remove the bones and vegetables to a stock pot. |
| 6 | Deglaze the roasting pan with wine or water, and pour this into the stock pot. |
| 7 | Add peppercorns, bay leaves and thyme. |
| 8 | Cover the bones with cold water. |
| 9 | Over medium heat, slowly bring the bones up to a very gentle simmer. |
| 10 | Don’t let the stock boil. |
| 11 | Adjust the temperature to maintain a gentle bubbling. |
| 12 | Every thirty minutes or so, skim off any foam that rises to the top of the pot. |
| 13 | Let the stock simmer gently for at least four hours. |
| 14 | If you have the time, it can simmer for up to 12 hours. |
| 15 | Add a little more water and lower the heat if you are getting too much evaporation. |
| 16 | When the stock is done, remove the bones and discard. |
| 17 | Strain through a fine mesh strainer or through a colander lined with 3-4 layers of cheesecloth. |
| 18 | Chill quickly, then refrigerate. |
| 19 | Skim off the fat from that has solidified on top, and discard. |
| 20 | http://www.reluctantgourmet.com/beef_stock.htm |
