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Categories:Viewed: 39 - Published at: 3 years ago
Ingredients
- 6 lbs beef bones
- 12 cups water
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 2 bay leaves
Method
- Preheat your oven to 425°F.
- In a large pan at least 1 inch deep - place your beef bones - bake for 3 hrs at 425°F Remove and cool. Ask your butcher, short bones work as well some meat left on the bone is fine some even like using the oxtail bone, any is really ok.
- Place in a large stock pot and cover with 12 cups of water. Add salt, pepper, thyme and bay leaves - slow cook for 3 hours. Remove bones and herbs.
- You should be left with a nice dark rich color beef stock - this can be sealed in jars or frozen for later use. The heartier the stock the better the soup.
