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                           Beef Stock
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Ingredients (All measures are approximate):
   10+lbs  beef bones (shank, oxtail, knuckle, neck, leftovers)
   18 oz   tomato paste
    4 lbs  onion
    2 lbs  carrots
    2 lbs  celery
    1 tbs  black peppercorns
    1      large bunch of parsley
    1      large bunch of thyme
    4      bay leaves

Directions:
- Preheat oven to 450.
- Chop onions
- Rub the bones and onions in the tomato paste.
- In a large roasting pan roast the bones and onions for
  approximately two hours. Mix and rotate every thirty minutes
  until golden brown. You may need to do this in two batches.
- While roasting, chop the carrots and celery.
- When the bones and onions are done, deglaze the roasting pan
  and add everything to a large stockpot.
- Fill the stockpot with enough cold water to cover all the
  ingredients and bring to a boil over medium heat.
- Once the stockpot is boiling, reduce the heat and bring to a
  gentle simmer.
- Occasionally skim off the scum.
- Simmer uncovered for 14 to 18 hours.
- Strain through large colander.
- Strain again through cheesecloth or a double mesh strainer.
- Cool the stock in an ice bath.
- Refrigerate overnight to allow the fat to solidify on the top.
- Remove the fat.
- Over medium heat, reduce the stock up to a 4:1 reduction.