Food My Muse

0 Soak the beef bones overnight in cold water, rinse and pat dry - or - add them to boiling water for 5 minutes, rinse and pat dry.
1 Preheat your oven to 475°F.
2 Place the beef bones on a sheet pan and rub with tomato paste. Drizzle with a little bit olive oil and a pinch of salt. Roast 20-30 minutes or until browned.
3 Give your veggies a rough chop.
4 Preheat your stockpot, strainer removed, on medium-high for 3 minutes. Add a touch of olive oil, then add the carrots, onion, celery, green onions and garlic. Cook until slightly charred.
5 Spoon the charred veggies from the stockpot into the strainer and place into the stockpot. Add the roasted bones, scraping what was left behind on the sheet pan, into the mixture as well.
6 Completely cover with water. Add vinegar, black peppercorns, parsley, soy sauce and kombu. Bring to a boil, and partially cover with a lid.
7 Simmer for a minimum of 10 hours, adding water as needed to keep the bones submerged. I let mine go for about 14 hours.
8 Pull out the strainer. Let the broth cool. Pour it into an airtight container and refrigerate.
9 Now you have your Beef Bone Broth and you are ready to make the most amazing sauces and soups!