BEEF STOCK

By LindaW1955

Ingredients

• 3 1/2 lbs meaty beef bones, such as oxtail
• 3 cups coarsely chopped celery
• 1 1/2 cups chopped carrot
• 2 TBS tomato paste
• 3 medium onions, peeled and halved (about 1 1/2 lb)
• 5 quarts water

Details

Servings 10

Preparation

Step 1

1. Oven 400F
2. Arrange bones in an even layer in a shallow roasting pan. Bake at 400 for 45" or until browned
3. Transfer bones to 8 quart stockpot. Add celery, carrots, tomato paste and onions to pot; stir well to combine. Pour water over mixture, bring to a simmer, reduce heat and simmer 5 hours, skimming surface occasionally.
4. Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 24 hours. Skim solidified fat from surface and discard.
5. Can freeze up to 3 months.