- 4 to 5 pounds Beef and/or Veal bones neck bones
- 2 pounds Beef and/or Veal trimmings optional; not needed if bones are very meaty
- 6 medium Onions skin left on, cut in chunks
- 2 small cans Tomato Paste
- 3 Leeks rinsed well to remove grit, cut into 1 inch pieces (use white and green part)
- 8 Carrots cut into 1 inch pieces
- 2 Celery stalks cut into 1 inch pieces
- 12 sprigs Fresh Parsley including stems
- 6 sprigs Fresh Thyme
- 2 large Bay Leafs
- 12 whole Black Peppercorns
- Makes 4 Quarts
- Preheat Oven to 400°
- Place the bones (in a single layer), and the onions in a large roasting pan. If you add the veal trimmings, scatter them around the bones. Using a spatula cover the bones with the tomato paste. Roast in oven 1 or 2 hours or until bones are golden brown on all sides. Remove roasting pan from oven and place browned bones in a large stock pot (16 to 24 quarts).
- Add all remaining ingredients and add enough cold water to cover at least by 2 inches. Bring to a boil, then reduce the heat so that mixture just bubbles at a gentle simmer and let cook for at least 5 hours, better overnight. Turn off the heat and let the stock cool down for one hour so that it's easier to handle.
- When the stock has cooled a bit, use a slotted spoon or tongs to remove the bones and cooked vegetables and discard. Strain the stock through a very fine sieve to remove any small particles. Don't worry about removing the fat floating on top of the stock. It's easy to remove when it is real cold.
- Refrigerate overnight and the next day remove ALL visible and congealed fat.
- Portion the stock into containers ‑‑ from ice cube trays to pint size.
- Label and date containers, then freeze for many many months.