How to Make a REAL "Brown Beef Stock"

There are a few secrets to good cooking.  One would be how to make a good white (Béchamel) sauce, another how to make a good brown stock.  This recipe is for the beef stock.

• 8 or so pounds of beef bones, including knuckles, shins, trimmings, fat, etc., cut or sawn into 3-4 inch pieces
• plain olive oil (why "plain" olive oil?)
• 6 quarts or more of water
• 2-large or 3-medium onions onions, coarsely chopped (about a heaping measuring cup full)
• 3 or 4 carrots, coarsely chopped (about 1/2-3/4 a measuring cup full)
• 3 or 4 stalks celery, coarsely chopped (about 1/2-3/4 a measuring cup full)
• 2 or 3 medium tomatoes, quartered
• 3-4 ounces of tomato paste, thinned with 2-3 Tablespoons of water

Next assemble a 4-inch spice cachet of a cheesecloth sack tied with a string, consisting of:

• 3 or 4 sprigs of parsley, crushed by rolling in the hand
• 1/2 teaspoon fresh thyme leaves
• 1 or 2 whole bay leaves.
• 1 whole clove
• 1/2 teaspoon cracked black peppercorns or an equal amount of red-pepper flakes
• 1 whole clove of garlic, smashed (with husk), or an equivalent amount of crushed, prepared garlic

Preheat oven to 400F.  Lightly oil a sheet pan and place in the oven to heat.  Place the bones on the sheet pan and roast for 30 minutes, turning occasionally.  Paint the bones with a thin layer of the thinned tomato paste, and roast for an additional 30 minutes, turning occasionally, until evenly browned.

Remove the bones from the baking sheet to a large stockpot reserving any fats & oils.  Add water to the stockpot as necessary to completely cover the bones.  Bring to a boil and then lower the heat to a gentle simmer.  If any scum forms on the surface, skim and discard as needed.

Drain and reserve the fat from the oven pan into a large, heavy skillet.  Deglaze the pan with water (bring a cup or so of water to a boil--scraping off any loose bits of browned meat and/or fats) and add that liquid to the stockpot.  Simmer the stock for 6 hours or more, skimming as needed.  If necessary, add more hot water to keep the bones covered.

Heat the fat & oil mixture (why use real fats?) in the skillet, adding the onions, carrots, and celery.  Sauté until clear, limp, and slightly browned.  Add to the stockpot.  Add any left over tomato paste, the tomatoes, and the spice sachet to the stock.  Simmer for another 1-2 hours.

Strain the stock into a suitable container.  Allow to cool and refrigerate.  The next day, skim off any fat that may have risen to the surface and reserve for other uses.  This recipe will make about 1-gallon of stock.