8 pounds beef bones, including knucklebones, trimmings, etc., sawn into 3-4 inch pieces
Oil
6-7 quarts cold water
2 large onions, coarsely chopped
1 bunch carrots, coarsely chopped
1 bunch celery, coarsely chopped
1 pound fresh tomatoes, quartered
1 small can tomato paste
� bunch parsley with stems, chopped
� teaspoon thyme leaves
1 bay leaf
1 whole clove
1 teaspoon cracked black peppercorns
1 clove garlic, crushed
Place all ingredients in a large stockpot and cover with cold water. Bring to boil, and then lower to a simmer. Skim any scum that forms on the surface gradually as needed.
Continue to simmer the stock for 6-7 hours, skimming as needed. If necessary, you may add more hot water to keep the bones covered.
Strain the stock through a china cap layered with cheesecloth, and cool the stockpot in an ice-water bath. Transfer to a container and refrigerate overnight; the next day, skim off all the fat that has risen to the surface.
