Name: Toasted Garlic-Beef Stock
Yield: Makes about 2½ quarts
Ingredients: 4 pounds beef bones; ½ bunch celery, coarsely chopped; 1 medium onion, coarsely chopped; 4 medium carrots, scrubbed, coarsely chopped; 1 tablespoon tomato paste; ½ cup olive oil; 1 head of garlic, cloves thinly sliced; 1 bunch herb stems (such as parsley, cilantro, and/or thyme); 4 bay leaves; ½ teaspoon black peppercorns; ½ teaspoon coriander seeds

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Peden + Munk

Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.

Recipe notes