Make your own beef stock!

Ingredients:

  • 6 to 8 pounds of FSC Ranch Beef Soup Bones (You can also use Marrow and Neck Bones.)
  • 2 cups diced yellow onions
  • 1 cup sliced carrot
  • 1/2 cup sliced celery
  • 2 tablespoons tomato paste
  • 1 gallon water
  • 10 black peppercorns
  • 3 to 4 sprigs fresh parsley
  • 2 cloves garlic
  • 2 sprigs fresh thyme
  • 2 bay leaves

Directions:

  1. Preheat oven to 475°F.  Place FSC Ranch Beef Soup Bones, onions, carrots and celery in roasting pan.  Roast in 475°F oven 45 minutes or until browned, turning once.  Spread tomato paste over bones; roast 15 minutes.  Remove from oven; drain fat.
  2. Place bones and vegetables in large stock pot.  Scrape bottom of roasting pan to loosen any brown bits; add to stock pot.  Add water; bring to boil.  Add peppercorns, parsley, garlic, thyme and bay leaves to stock pot.  Simmer stock 8 to 10 hours, occasionally skimming off the top.
  3. Remove stock pot from heat; cool 15 minutes.  Strain stock through cheesecloth-lined colander into large bowl.
Beef stock may be portioned into multiple containers and frozen for up to 6 months.