Categories: Beef, Soup

Ingredients

• 7 lbs beef bones
• olive oil, for coating the bones
• 1 large onion, unpeeled, coarsely chopped
• 1 large carrot, coarsely chopped
• 1 celery, with tops coarsely chopped
• 1/4 cup mushroom
• 1 head garlic
• 5 sprigs fresh Italian parsley
• 5 sprigs fresh thyme
• 2 bay leaves
• 10 peppercorns
• 6 -7 quarts water

Directions

1. Preheat oven to 450°; lightly rub the beef bones with olive oil and place in a heavy roasting pan.

2. Roast the bones for about 20 minutes; add in the chopped onion; continue roasting 30 minutes, or until bones brown.

3. Remove the bones and onion from the oven; carefully place in a large stockpot with the vegetables, herbs, and spices.

4. Add water to cover by 4 inches; bring to a simmer.

5. Skim off scum and fat until broth is clear.

6. Simmer broth gently for 4 hours; strain the broth.

7. Use immediately or refrigerate for later use. When broth is well chilled, carefully lift off any remaining congealed fat and discard it.

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