Recipe information
Yield
Makes 3 to 4 cups
Ingredients
1
/4 cup vegetable oil
4
pounds meaty beef bones (such as shank or neck bones)
1
large onion, sliced
4
quarts water
Need to make a substitution?
Preparation
Heat oil in large pot over high heat. Sprinkle bones with salt and pepper. Add bones and onion to pot. Saut� until bones and onion are deep brown, turning often, about 20 minutes. Add 4 quarts water and bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 3 to 4 cups, about 3 1/2 hours. Strain, discarding bones and onion. DO AHEAD: Can be made 3 days ahead. Refrigerate uncovered until cold, then cover and keep chilled. Spoon off and discard all fat before using.