Making Beef Stock

Beef broth ready to be frozen and beef tallow

I try not to waste anything in the kitchen. One of the best ways to get the most out of your meat and veggies is to use left over bones and veggies to make broth.  I made beef stock for the first time this week and as an added bonus, you can also render the beef tallow off the top of the stock to use as delicious cooking oil. Here's how...

Ingredients
- 6 rib bones (I used left over ones from dinner)
- 2 1/2 - 3 pounds  beef knuckle bones (basically any bones with a lot of marrow, I purchased mine at the butcher for very cheap.)
-1 white onion (cut in fourths, with skins on)
- 1/2 red onion (cut in half, with skins on)
- 2 large carrots (cut into 2 in. pieces)
- 2 stalks of celery (cut into 2 in. pieces)
- 4 cloves of garlic ( crushed)
- 1 tablespoon dried parsley
- 8 whole peppercorns
- 1 teaspoon salt
- 1 tablespoon vinegar
- 1 tablespoon fish sauce
- 1 bay leaf
- tomato paste

1. Brush the knuckle bones with tomato paste and roast for 30 mins at 350 F rotating once. When the bones are done, place them in the crock pot and add all other ingredients.
2. Pour water into the crock pot until the all the ingredients are covered. Set crock pot on low and cook for 24 hours. 
3. When the broth is done cooking, strain the broth so that only the liquid remains. Place broth in fridge and let sit over night. 
4. The next morning the broth will have separated from the fat (beef tallow). The fat will have rose to the top and formed a hard yellow layer. This layer can be scooped off with a spoon.   I place the beef tallow in bowl and reserve as cooking oil. I freeze the broth for later use.