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Preheat oven to 200C
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While oven is heating fill a large roasting pan with the vegetables and carefully nestle the bones on top.
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Place the pan in the oven. Check bones every ten or so minutes and turn regularly until they’re well-browned all over.
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Remove bones from oven and brush surfaces evenly with tomato paste.
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Return pan to oven for 5-10 minutes and roast until tomato paste is caramelized and fragrant. Keep an eye on the bones as they will burn easily.
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Remove pan from the oven and carefully transfer the browned bones to a stock pot.
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Toss vegetables in the rendered beef fat, return the roasting pan to the oven and allow vegetables to continue browning for a good ten minutes, tossing once or twice.
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Remove roasting pan from the oven and very carefully pour its entire content into the stock pot.
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Add a bit of water to the roasting pan and carefully scrape any caramelized bits from the bottom and sides of the pan, then (carefully) pour everything into the stock pot.
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Add all herbs and spices to the stock pot along with enough cold water to cover the bones and vegetables.
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Bring the pot to a boil over medium heat, carefully skimming off any foam that rises to the top.
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Once a boil has been reached, quickly decrease the heat to a gentle simmering rate of about one bubble per second.
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Simmer the stock for at least 12 hours, skimming regularly when necessary.
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Turn the heat off, cool the stock to room temperature, cover and refrigerate overnight.
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The next day, return the pot to the stove and bring back to a boil over medium-high heat.
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Once boiling, reduce heat and simmer for at least an additional four hours.
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Carefully remove the bones from the stock and discard, then carefully strain the stock into another pot, discarding the vegetables, herbs and spices.
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Cool, cover and refrigerate until fat congeals on top of the stock, then remove hardened fat with a spoon and reserve for some other use (see notes below)
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Stock can be used immediately or refrigerated for up to five days. Frozen it will keep just about forever.