meaty bones (or in my case meat+bones)
bay leaves, peppercorns
1/2 head garlic split across the equator
When the bones are done, drain the fat and deglaze the pan with water, scraping up and saving the brown bits. (I had skimpy meat on the bones so I browned some beef pieces on the stove and deglazed that pan). Place the bones and enough water to cover them in a stockpot. Over medium heat bring to a simmer and skim! skim! skim! For 5 hours.
Meanwhile roast your leeks and onions and carrots until carmelized: 20 minutes at 400, stir around then another 20 minutes.
When all is simmered and skimmed, and strained, then strained again. Here's the result: Beef Stock. I let it rest in the fridge and removed any remaining fat from the surface in the morning.
Up next: Braised Beef Short Ribs from Ad Hoc at Home
See you soon