There’s nothing like a great homemade beef stock, so I recommend you use your own rather than store bought if at all possible. I’m lucky enough to have remaining bones and trimmings from the 50-day dry aged ribeye we serve which gives the stock a deep and certainly more unique flavor. You’ll need a roasting pan and stockpot large enough to house the bones and veggies, along with a fine mesh strainer with cheesecloth.
6 lb. beef bones and trimmings
2 medium onions, peeled & quartered
2 sticks of celery, cut into 2 inch chunks
2 large carrots, cut into 2 inch chunks
2 tbsp olive oil
1 tbsp tomato paste
1 large bay leaf
4 sprigs parsley
2 sprigs thyme
1/2 tsp black peppercorns
Heat the oven to 400 F.
Place the bones and beef trimmings in a large roasting pan. Add the onions, celery and carrots, and toss with olive oil.
Roast the concoction for 45 minutes, making sure to turn the pan a few times to brown evenly.
Remove the beef and veggies to a stockpot and set aside. Place the roasting pan over medium heat, and add the tomato paste. Cook, stirring, for two minutes. Add two cups of water and bring to a simmer.
Add the tomato paste concoction to the stockpot containing the beef and veggies, along with three quarts of water. Make sure the water covers the bones completely. Add the bay leaf, parsley, thyme and peppercorn.
Put the stockpot over medium-high heat and bring to a boil. Then reduce heat the lowest possible and simmer for four hours.
Strain through a cheesecloth lined strainer into a large bowl. Cover and refrigerate until chilled. Once chilled, remove any solid fat from the top and discard. Ladle into glass jars and refrigerate. Use within five days, or freeze stock for up to three months. Stock will expand if frozen, so be sure to leave head room at the top of jar.