celery stalk
3 unpeeled garlic cloves, crushed
6 fresh parsley sprigs
2 bay leaves
10 peppercorns
3 quarts cold water
1 Preheat the oven to 400 degrees Fahrenheit. Cut the meat into 2-inch chunks. Quarter the unpeeled onion, wash but do not peel the carrots, and cut the carrots and celery into 1-inch pieces. Rub the beef bones with olive oil — enough to coat the bones.
2 Using a large pan, roast the bones, meat, onion and carrots in the oven for about 45 minutes, turning from time to time until they are brown. Transfer to a large stockpot.
3 Heat the roasting pan on the stovetop over low heat, add hot water to the pan, and scrape it with a metal spatula to loosen browned meat that sticks to the bottom.
4 Pour the liquid from the roasting pan, along with any bits of meat, into the stockpot.
5 Add the celery, garlic, parsley, bay leaves and peppercorns to the stockpot with enough cold water just to cover the bones. Slowly bring the liquid to a boil; then simmer, uncovered, for about 5 hours.
6 Strain the liquid through a cheesecloth-lined sieve. Discard the solid ingredients, which will have imparted their flavor to the stock.
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