|Beef bones||10 Pound|
|Canned tomatoes||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onions||3 Medium, chopped|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Celery ribs||2 , chopped|
|Carrots||2 , chopped|
|Garlic||2 Clove (10 gm), minced|
Preheat the oven to 400Â° F.
Saw the beef bones in half or ask the butcher to do it.
Place the bones in a roasting pan and brown in the oven at 400Â° F for 45 minutes or until well browned.
Remove from the oven, drain the fat, and place the bones in a soup pot.
Heat the oil in a heavy skillet.
Add the onions, celery, carrots, and garlic.
Add the browned vegetables, tomatoes, tomato puree, thyme, pepper, and bay leaf to the pot of bones.
Cover with cold water.
Bring to a boil, reduce the heat, and simmer, uncovered, for 6 to 8 hours, removing any scum that appears on the surface.
Strain the stock and remove all fat.