Beef Stock by Mark Hartman

Ingredients

4 pounds of meaty beef bone in pieces

2 each - carrots, onions, celery

6 quarts of cold water

parsley stems

bay leaves

peppercorns

2 cloves of garlic

1 large tomato chopped

Directions

Brown the bone in a 450 degree oven. Add the vegetables and brown, put vegetables, bones, and remaining ingredients in stock.

Cover with water and bring to a simmer.

Skim any gravy scrum that comes to the surface.

Simmer eight to ten hours (this can be done in the oven overnight).

Strain and de-fat the beef stock.

Divide up and store in gallon freezer ziplock bags for easy retrieval when making soup.

Recipe by Mark Hartman