Ingredients

• 2 lbs of beef bones.
• 1 Large onion, cut in half (with the skin).
• 2 carrots, Cut roughly.
• 2 stocks of celery, cut into 4 inch pieces.
• Stems from a bunch of parsley.
• 2 Tbsp of tomatoe paste.
• 2 bay leaves.
• 2 Tbsp of pepper corns.
• 3 Tbsp of salt.

Preparation

1. Preheat the oven at 400F. grease a sheet pan with neutral oil.
2. rub the bones with oil, put them in the sheet pan and into the oven for roasting. 15-20 min (or until brown). Flip them and roast them on the other side for another 10 min (or until brown). Set aside in a bowl.
3. In the same pan, put the veggies (onions face down). Put in the oven for 10 minutes or until a little dark
4. Rub the veggies with the tomatoe paste and put them back in the oven for 5 to 10 minutes or until they get to a dark brown color.
5. In a large stock pot, put the roasted bones, roasted veggies. Fill the pot with cold water (10 liters - or to the top of the pot). Add the pepper corns, salt, parsley, and bay leaves. Slowly bring the pot to a bare simmer - on low.
6. Simmer for at least 12 hours but 24 hours is better. Put it on very low heat, you should see no more than few bubbles popping from time to time. It's not a hard boil.

A stock is more of a steeping than a boil. You need to slowly introduce enough heat to break the collagen and gelatine, without denaturing the compounds of the veggies. You'll end up with a delicious, and giggly stock at the end of the road.