Beff Bone Broth
Bones
At your grocery store or butcher you you can request or look in the freezer section for marrow bone or beef bones. You will take these and roast them in the oven at 350F for approximately 45 minutes to and hour depending if frozen or thawed. Turn the bones every 15 minutes to ensure that all side brown. You need to brown the bones not BLACKEN this will create a nice deep and rich flavor to you stock. Burning the bones will create a bitter and awful taste.
Vegetables
We will now gather out vegetables and get them ready to be caramelized in the fat that came off the bones. to start remove the bones from the pan and set aside. You will now wash your carrots, onions and celery this is called a mirepoix it consists of 2 parts onion to 1 part carrots and celery. you don't have to peel and of these just give them a good rinse. Roughly chop the vegetables like you see in the picture to the right. Place the roasting pan over medium high heat on your stove top and add the vegetables. Sautee them until the start to brown (brown is caramelization and richness) again do not burn. You will now add the appropriate amount of tomato paste to this mixture as well as your garlic sauté until tomato paste starts to darken slightly. Turn your heat down and add your red wine this is called deglazing you are going to scrap the bottom of the pan to get all the crunchy bits flavor.
The Pot
If you want to set it and forget it you can do this in a slow cooker over night or as like to watch and skim the impurities off my stock for better clarity you can do this stove top.
Take and add you bones to the appropriate vessel and then the vegetables on top. I have sometimes found that if i put the vegetables on bottom the can burn. Start by always adding cold water this will make for a clearer stock. Place the pot on the burner and start on high heat as the liquid come up in temperature you will see a foam substance start to for on top. Take a ladle and skim this off and discard it. These impurities make for a cloudy stock. They will also coat your taste bud and stop you from tasting the flavors enriched into your stock. Once brought to a simmer you will now add your herbs; parsley, thyme, rosemary, peppercorns and bay leaf. I like to add a bit of fresh sage as well. You will now simmer (NOT BOIL) this for 8 to 12 hours.
The Strain and Storage
The picture pretty much explains this process. A few tips is I first like to remove and discard anything i can grab with tongs and discard. This will make it so when you go to pour through the strainer you don't have a bunch of stuff come crashing out. I also like to line my strainer with 2 layers of cheese cloth for a clearer end product.