created by: Anonymous


  1. 1
    Place the bones on a greased baking sheet and brush liberally with tomato paste (use only tomato paste not tomato sauce).
  2. 2
    Bake for about 25 minutes on each side or until browned.
  3. 3
    The stock will keep well for 4-5 days or may be frozen.
  4. 4
    **Note** you may certainly use more than the amount stated for beef bones, the more used then the richer the stock.

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  • 7 -10 beef bones with marrow (or use any beef bones with a little meat left on them)
  • 6 ounce tomato paste
  • 2 onions , chopped (leave the skin on onions)
  • 2 carrots , peeled and chopped
  • 2 tablespoon dried parsley flakes (optional)
  • 8 -10 black peppercorns
  • 2 teaspoon salt (or to taste)
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