- 5 lbs. meaty beef or veal bones, such as ribs or shanks
- 2 medium carrots, washed and cut into large chunks
- 2 medium yellow onions, washed and quartered
- 1 sprig fresh thyme
- 1 bay leaf
- 4 parsley stems
- 1 Tbs. black peppercorns
- 1 Tbs. tomato paste
Roasted Beef Broth
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Can Be Made Ahead, Beef
Active Time: 20 minutes
Start to Finish: 5 hours, 20 minutes
Position a rack in the center of the oven and preheat the oven to 450°.
Put the bones on a large rimmed baking sheet and roast until they are beginning to brown, about 20 minutes. Add the carrots and onions and roast until the bones and vegetables are very brown, another 30-45 minutes.
Using tongs or a slotted spoon, remove the bones and the vegetables, and place in a stockpot. Discard the fat, put some hot water in the baking sheet, and, using a wooden spoon, deglaze the pan and pour into the stockpot. Tie together the thyme, bay leaf, and parsley and add it to the stockpot along with the peppercorns and the tomato paste. Add enough cold water to cover the bones and vegetables by a couple of inches. Slowly bring to a boil, uncovered, over medium heat, then reduce the heat to medium-low or low (enough to maintain a steady simmer), skimming as necessary. Simmer for 4-5 hours, or until the broth is flavorful and barely covers the bones.
Strain the broth through a fine mesh sieve into a bowl and cool slightly. Cover and refrigerate until thoroughly chilled. The broth can be refrigerated for up to three days, or frozen for 2 months. Remove the layer of fat on top of the chilled broth before using or freezing.