Ingredients
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7 -10 beef bones with marrow (or use any beef bones with a little meat left on them)
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6 ounces tomato paste
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2 carrots, peeled and chopped
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2 tablespoons dried parsley flakes
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8 -10 black peppercorns
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2 teaspoons salt (or to taste)
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cold water (enough to cover the bones)
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2 onions, chopped (leave the skin on onions)
Instructions
- Place the bones on a greased baking sheet and brush liberally with tomato paste (use only tomato paste not tomato sauce).
- Bake at 350 degrees F turning once during baking.
- Bake for about 25 minutes on each side or until browned.
- Place in the crock pot or large stock pot along with remaining ingredients, then add in enough water to cover.
- Cover and cook on low for 12-24 hours OR on HIGH for 6 hours (if cooked on high setting the stock will be lighter in color and less concentrated) or if cooking on the stove top simmer on lowest heat for about 4-6 hours.
- Remove from crock pot or stock pot; strain and refrigerate.
- The stock will keep well for 4-5 days or may be frozen.
- Note: veal bones may be replaced for beef bones.
- **Note** you may certainly use more than the amount stated for beef bones, the more used then the richer the stock.