- 5# mixed beef and veal bones
- 2 large carrots, scrubbed
- 2 large celery ribs, cleaned
- 2 large onions, cut in half
- 2 tbsp tomato paste
- 6 parsley sprigs
- 1 tsp leaf thyme
- 18 peppercorns
- 2 medium garlic cloves, crushed
Preheat oven to very hot, about 500 degrees. Place bones in a single layer in a roasting pan. Break carrots and celery into large pieces and sprinkle among the bones, ditto with the onions. Roast for 30-45 minutes until meat, bones, and vegetables begin to brown, even burn a little.
Dump these into a deep stock pot (16-20 quart). Pour about a half inch of water into the roasting pan and dissolve any bits which have stuck to the bottom of the pan. Pour over bones.
Bring to boil and stir in tomato paste. Add parsley, thyme, peppercorns, and garlic. Cook, barely simmering, for several hours, adding more hot water as necessary.
Strain and boil slowly until reduced and flavor is intensified.
Allow to cool and skim any fat from the top. Refrigerate, rightly covered, or freeze.