- 3 lb meaty beef bones
- 1 lb onions, peeled, roughly cut
- 3 celery stalks, roughly cut
- 4 carrots, roughly cut
- 1 tbsp salt
- 3 large tomatoes
- 1 clove
- 1 garlic clove
- 2 bay leaves, crumbled
- 1 tsp peppercorns
- 1/2 tsp thyme
- 6 stalks parlsey
- Preheat the oven to 400 F.
- Scatter the meat and vegetables in a large baking pan and sprinkle with the salt.
- Place the pan in the oven and bake for 15 minutes, then reduce the heat to 350 F and bake for 1 hour, checking the meat, and stirring it up frequently. Lower the heat if the begetables are likely to burn.
- Scrape everything for the pan into a stock pot. Deglaze the pan with a cup of water and add it to the pot.
- Pour in 8 quarts of water and bring it all to a boil. Skim off the sediment as it rises to the surface. Reduce the heat and simmer for 6 hours, gently stirring now and then.
- A half hour before the stock is finished add all the herbs, the garlic, and parsley.
- When the stock is finished, turn off the heat and let it rest for 1 hour.
- Ladle the stock through a sieve and pour into jars to store. Chill or freeze.