Roasted Beef Bone Stock
- For the stock
- 1 tbsp vegetable oil
- 2 tbsp tomato paste
- 1 cup water, to deglaze the pan
- 16 cups cold water, about 4 quarts
- Simmered, then strained out
- 5 lb beef soup bones, a mix of marrow bones and meaty bones such as shank or oxtail
- 2 medium onions, quartered, skins left on
- 3 medium carrots, cut into large chunks
- 3 celery ribs, cut into large chunks
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tsp black peppercorns
Roasted Beef Bone Stock
- Heat the oven to 425°F with a rack in the middle.
- Toss the bones with the oil in a roasting pan and spread them in one layer. Roast until they start to brown.
- Smear the tomato paste over the bones with a spoon and scatter the onions, carrots and celery around them. Roast until the bones and vegetables are deep brown.
- Move the bones and vegetables to a large stockpot with tongs. Pour the 1 cup water into the hot pan and scrape up the browned bits with a wooden spoon, then add it to the pot.
- Add the cold water, garlic, thyme, bay leaves and peppercorns. Bring to a gentle boil over medium-high heat, skimming off the foam as it rises.
- Lower the heat until only a few bubbles break the surface and simmer uncovered for 5 to 6 hours, skimming now and then and adding water if the bones poke out. Any meat on the bones passes 145°F (63°C) early on; the long simmer is for flavor and body.
- Ladle the stock through a fine-mesh strainer lined with cheesecloth into a large bowl and throw away the solids.
Roasted Beef Bone Stock
- Set the bowl in a sink of ice water and stir now and then until lukewarm, then cover and refrigerate within 2 hours of cooking.
- Cook to 145°F inside (check with a thermometer).