Beef Fund

This delicious stock is amazing to use in broths, soups, gravy, and more.

Recipe by: Michelle B.

Ingredients

• 5 lbs of Mixed Beef Bones (Spine, Carcañal, Tail and Knee)
• 2 white onions cut into pieces
• 3 carrots cut into pieces
• 1 celery cut into pieces
• 1 head of garlic , peeled
• 1 sprig of thyme
• 3 bay leaves
• 6 liters of water
• 1 tomato paste (optional)

Preparation

1. Bones, onions and garlic are spread out on a baking sheet. If you want a dark background you can cover the bones with the tomato paste.
2. Bake for approximately 25 minutes, until sealed.
3. Add the bones to a large pot, along with the carrots, celery, thyme, bay leaf, and water.
4. First place on high heat until it boils. After boiling, reduce the heat to a minimum and leave it for 4 to 6 hours, depending on how dense you want it.
5. It is important not to move it and to be removing all impurities from the surface.
6. When finished, strain and that's it!

Tip: You don't need to add salt or any seasoning.

Tip: You can pour hot water on the tray where you baked the bones and remove what is stuck. Then you add it to the water and it helps the flavor a lot.

Tip: The longer you slow cook, the more you get out of all the nutrients in the bone.

Tip: You can portion it and freeze it.

Tip: You can add a little red wine to the bones when you bake them so you can get a darker background.

Tip: You can add chopped tomato too.