By definition, stock is lightly seasoned so that it can be used as a building block in almost any cuisine. Unlike it's counterpart, broth, stock is primarily flavored by the roasted bones and as such is a great way to add depth with the risk of overpowering your other ingredients.
Having a great homemade stock on hand is one of the things that sets amazing cooks apart from the pack. We like making large batches and freezing it into small portions to be used as needed. Pro-tip: Carefully freeze your stocks flat in bags for quick thawing.
Porter Road Beef Stock
5 lb Bag of Beef Bones (and any leftover bones from steaks or roasts that you left in your freezer)
1 Large Yellow Onion, Quartered
2 Carrots, Rough Chopped
2 Ribs Celery, Rough Chopped
1 Head Garlic, Halved
6 oz. Tomato Paste
6 ea. Bay Leaves
4 Sprigs Thyme
1 Bunch Parsley
1 Tbsp Black Peppercorns
4 Quarts Cold Water, or enough to cover bones completely
Pre-heat oven to 500°F. Place bones on a roasting rack, and roast until dark. This may cause smoke in your house but it’s totally worth it!
Pour rendered fat into your largest stock pot and turn your stove to medium-high heat.
Add your onions and carrots, and cook until dark brown. Add celery, garlic, and tomato paste. Cook until the tomato paste is a dark brown then deglaze your pot with a cup of water, making sure to scrape all the good bits off the bottom of the pan.
Add the bones, herbs, and remaining water. Bring to a simmer and carefully scoop off any foam that rises to the surface.
Cook on medium-low heat for 6 hours, or really low heat for up to 24 hours, making sure that the temperature never drops below 180°F.
Strain out all solids, and cool. Use within three days or freeze.