Yields about 1/2 gallon
beef bones, sawed into 2-3 inch pieces
tomato paste, 6 ounces
yellow onion, chopped
garlic, peeled and smashed
1Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour.
2Remove from the oven and brush with the tomato paste.
3Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.
4Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles.
5Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer.
6Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.
7Refridgerate over night and remove solid fat from top of container. Store in refridgerator for up to 3 days and freeze for up to 3 months.
Originally Posted: Fri, Dec 2, 2011