Recipe #1      https://paleospirit.com/how-to-make-brown-beef-bone-stock/

 

Recipe #2                                                                                                                    

Makes: 4 quarts

5 to 8 pounds beef or other bones (see note)

1 tablespoon sea salt

½ cup olive oil

2 quarts mirepoix (a mixture of chopped onions, carrots and celery. I like leek tops, too!)

½ cup tomato paste

1 cup red wine for French stock

1 gallon cold water

Bouquet garni (fresh bay leaves, thyme, peppercorns, juniper berries, parsley and rosemary, gathered in tied cheesecloth or a cloth bag)

Star anise, cinnamon sticks and cloves (for stock for Vietnamese pho)

1 cup white wine (for stock for Vietnamese pho)

Heat oven to 400 degrees.

In a large roasting pan, lightly coat the bones with olive oil and sprinkle with sea salt.

Roast for about 35 minutes.

Remove bones to a tray. Add the mirepoix and tomato paste to the fat in the roasting pan, stirring to coat the vegetables. Place in the oven and cook until brown.

Remove from oven and place roasting pan on top of stove over medium heat and deglaze with wine, scraping up any bits at the bottom.

Place the bones in a large stockpot, and add cold water to cover. Bring to a boil, then reduce heat to maintain a simmer for 2 to 3 hours, skimming impurities periodically.

Add browned mirepoix and bouquet garni.

Continue to simmer for an additional 2 to 3 hours, or longer if desired.

Turn off the heat, and let the broth rest for an hour or two. Filter broth through a fine- meshed sieve or a chinoise, and bottle in jars. Refrigerate.

The fat will rise to the top and harden, and the broth should set up like gelatin. Remove the fat, and the stock is ready to use.

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Notes: Local grocery stores and butcher shops offer soup bones. Also, the broth can be refrigerated for up to a week, or frozen up to a year.

To make a demi-glace, bring this rich broth to a simmer and reduce by half.

To make a less potent broth, you can add more water to the same bones and mirepoix; repeat above method.

Source: Chef Todd Jurich of Todd Jurich's Bistro