- 4 lbs beef bones (preferably marrow and knuckle bones)
- 2 onions, peeled and halved
- 4 carrots, peeled and cut into large pieces
- 2 bay leaves (preferably fresh, but dried will also work)
- 2 tsp fresh thyme
- 4 whole cloves
Preheat the oven. Place the bones, onions and carrots in a roasting pan and roast for 15 minutes or
until very well browned. Add ½ inch (1½ cm) of water to the pan so any drippings don’t burn and
stick to the bottom. Add everything from the roasting pan (scraping the bottom), 6 quarts of water,
and all the remaining ingredients to a stockpot.
Bring stockpot to a boil, reduce to low heat, and simmer, covered, for at least 3 hours. A very rich broth is made by slow cooking beef bones for 24 hours or even more. Strain the stock. When the stock is completely cold, pour it into 1-quart mason jars and refrigerate for later use.
It should last about a week in the refrigerator; you can also freeze it in bulk.