2 lbs beef bones
7 cups cold water
4 oz mirepoix
1 oz tomato paste
- Roast bones, tomato paste, and mirepoix in a 350 degree oven for 45 minutes, or until bones and veggies are golden brown.
- Combine bones, mirepoix, and water
- Bring to a boil, slowly.
- Skim surface with a spoon.
- Simmer for 2 hours
- Add sachet d'espices; cook for another hour
- strain, cool, and store - refrigerated or frozen
*note* - you can use beef, veal, or chicken.