Ingredients:
5 pounds bare beef bones, cut into 2 inch pieces
1 bunch of celery, coarsely chopped
3 yellow onions, unpeeled and quartered
Instructions:
Start early in the day. It must stay on the stove for a long time.
1 pound of bones will yield 1 quart of stock. Adjust the amount of vegetables according to how much bone you are using.
Most butcher chops sell bare rendering bones. Get the butcher to cut them into 2 inch pieces.
Roast the bones uncovered in 400 degree oven for about 2 hours. They should be a toasty brown, not black.
Place the bones in a large soup pot, add the celery and onions, and 5 quarts of water. Bring to a simmer and cook for 12 hours. Add water occasionally to keep the soup at the same initial water level.
Strain out all the non liquid ingredients.
Place the stock in the refrigerator overnight and the fat will float to the top. For a very low fat stock discard this layer.
IMPORTANT: If you plan to freeze the stock you may discard the fat and then freeze. If you plan to keep it in the refrigerator and use the stock within a few days DO NOT remove the fat layer until ready to use. Keeping the fat layer on while in the refrigerator will actually seal in the flavor and allow it to keep fresh for a few days.
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