Brown Meat Stock

Directions

1. 1
   Preheat the oven to 400F (200C).
2. 2
   Combine the beef bones, onions, and carrots in a roasting pan.
3. 3
   Roast, turning the ingredients occasionally, about 40 minutes, until well browned.
4. 4
   Transfer the bones, onions, and carrots into a large saucepan, adding any vegetable trimmings, the bouquet garni, and the peppercorns.
5. 5
   Pour in enough cold water to cover by 1in (5cm).
6. 6
   Bring to a boil over high heat, skimming off any foam that rises to the surface.
7. 7
   Reduce the heat to low and simmer 3-4 hours, until well flavored.
8. 8
   Strain the stock into a large bowl.
9. 9
   Let stand 10 minutes, then skim the fat from the surface.
10. 10
    Use immediately, or cool completely and refrigerate or freeze.