- 5-6lbs beef bones, preferably with meat on, cut into small pieces
- 2 large onions, quartered
- 2 large carrots, quartered
- 2 celery sticks, chopped
- Large bouquet garni
- 10 peppercorns
- 2 cloves
- 4 garlic cloves, unpeeled
- 1 teaspoon tomato puree
- 8¾ pints water
- Preheat the oven to 450°. Put the bones into a roasting pan and roast for 30 minutes until well browned.
- Add the vegetables and return to the oven until they are also browned. Transfer everything to a broth pot. Add the bouquet garni, spices, garlic, and tomato puree. Degrease the pan and deglaze with some of the water, bring to a boil and pour into the broth pot. Add the rest of the water and bring slowly to a boil. Skim off the fat and simmer gently for 5-6 hours. Strain, cool, and skim off any remaining fat before use.