Stock Roundup(Beef Broth)

Here is another lesson in homemade goodness. Beef broth, there is just something so rich and decadent in a hearty beef stock.

Beef Broth

3-4 Beef Bones

2-3 Carrots

2-3 Celery Stalks

1 Medium Onion

2 Cloves of Garlic

2 Thyme Stems

A Bay leaf

2-3 Tbls Tomato Paste

A glass of red wine(optional)
Salt and Pepper(S&P) to taste (tt)

Preheat oven to 375F. Grease a 9x13 baking dish or you can line with foil first and then grease it with whatever fat you choose. A spray oil would work nicely

Toss in the beef bones and season with S&P. Put into oven for 20 minutes, then smear the tomato paste on the bones and add the carrots, onion and celery(mirepoix) to the bottom of pan along with the bay leaf and thyme. Let cook for another 20 minutes or so, checking every so often to ensure the tomato paste isn't turning to charcoal. A little browning is what you are going for. Add the garlic and cook for an additonal minute. Toss it all into a large pot, cover with water, about an inch over the bones, season with S&P and add the wine if using.

Bring to a boil, then reduce to a simmer, cover and let go for about 2 hours. Remember to check every so often to see if it needs more S&P and sometimes a "scum" develops, i.e. fat, which is easily removed with a ladle, just take your ladle and skim it over the top of the broth, once you get a ladle full dump into a container and repeat until most of the "scum is gone. You won't completely remove all of the fat, but that's ok. 

Once the broth tastes like, well broth, it's ready. Strain with a fine mesh sieve or cheesecloth into a large heatproof container. It can now be used for a variety of cooking methods or you can split it up and freeze it  to be used at a later date. Have fun cooking my friends and remember to keep it homemade.