The key to creating rich beef stock is to roast the beef untill quite brown at 450ºf.

• Use a cheap piece of beef: I use a knuckle, or oxtail pieces. Place on a baking sheet, and put in the oven at 450ºf for about 20 mins, untill browned.
• Put the meat in a stock pot with at least 14 cups of water, and coarsely chopped veg:
• Carrot- a couple
• Celery- couple of stocks
• 1-2 onions, quartered.
• Add a bouquet garni- we use parsley, thyme, black pepper, but these ingredients are variable (also, for the bouquet garni, we use a Chinese medicine ball- it hangs from a chain in the pot, and is easily removed)
• Add a couple a couple of bay leaves, bring to a rolling boil, and simmer, uncovered for about 4 hours.
• skim fat, if any.

Strain through a fine mesh sieve; store in the fridge for a few days, or freezer for much longer; also, you can freeze some in ice-cube trays, then transfer the cubes to a container – that way, you have pre-measured, two tablespoon cubes of stock.