Beef Stock

My mom would always make beef stock in the winter months. We butchered one cow a year to feed our family throughout the year. We saved everything from the cow. All the fat, bones, sinew, down to the knuckles and tongue/cheeks. We used certain parts to make a beef stock that was then frozen and used whenever we needed it.
These amounts make a smaller batch.

- 5lbs beef spare bones.
- (Shank, Knee, Knuckle, Spare bones from steaks or ribs)
- 1 yellow onion
- 3 Stalks Celery
- tomato paste
- neutral oil
- thyme
- rosemary
- bay leaf
- Parsley
- Carrot
- Entire Head of garlic (Fresh garlic, no preminced stuff)
- Lots of Water

1. Preheat oven to a high roasting setting.
2. "Paint" the bones with oil and tomato paste.
3. Roast bones till deeply browned and the pan has brown bits in the bottom .
4. Start oil in a deep stock pot. Just enough to coat the bottom.
5. Cut the oinion in half, but the garlic directly in half on its equator.
6. Oinion in the pan, brown it.
7. Add the garlic and roast it up a bit.
8. Carrot and celery in the pot, and herbs.
9. Stack the bones on top and add enough water to cover the bones completely.
10. Bring to a low boil then reduce.
11. Simmer for HOURS.
12. Go buy a large bag of ice, wash out a side of your sink.
13. When the stock is done, time varies just go by feeling or google some shit idk.
14. Skim off the bones, veggies until the stock is mostly clear of debris.
15. Put the whole stock pot in the sink. Pour ice around the pot in the sink to help Rapidly cool it down.
16. Once cool put in 2 cup containers and freeze into pucks.

When you need some, just take pucks out of the freezer and microwave them or thaw them in a pot on low heat.