Generally, with stocks made from meat (as opposed to vegetable stocks), the body-enhancing properties of stock come from the natural gelatin in bones. Made from beef or veal bones, brown stock is the basis of many classic European sauces and makes quick, light, deeply flavored pan sauces for meat. It enriches most any dish in which it is used. Roasting the bones lends this stock hearty flavor, while the tomato paste gives it nice color.
3 1/2 pounds meaty beef bones (such as oxtail)
3 cups coarsely chopped celery
1 1/2 cups chopped carrot (about 3/4 pound)
2 tablespoons tomato paste
3 medium onions, peeled and halved (about 1 1/2 pounds)
5 quarts water
How to Make It
Preheat oven to 400°.
Arrange bones in an even layer in a shallow roasting pan. Bake at 400° for 45 minutes or until browned.
Transfer bones to an 8-quart stockpot. Add celery, carrot, tomato paste, and onions to pot; stir well to combine. Pour water over mixture; bring mixture to a simmer. Reduce heat, and simmer 5 hours, skimming surface occasionally.
Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 to 24 hours. Skim solidified fat from surface; discard. Refrigerate remaining stock in an airtight container for up to 1 week or freeze for up to 3 months.