Preheat the oven to 450 degrees F (230 degrees C).
Trim root end off onion
then slice or quarter onion
peel and all. Place onion and carrots into a large
shallow roasting pan with beef bones.
Roast
uncovered
in the preheated oven
turning bones occasionally
until bones are well browned
about 30 minutes.
Drain off fat. Transfer browned bones
onion
and carrots to a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse; pour this liquid into the soup pot.
Add tomato
potato
celery
parsnip
whole parsley sprigs
salt
thyme
garlic
bay leaf
and peppercorns to the pot. Pour in remaining 12 cups water and bring to a boil. Reduce the heat
cover
and simmer for 5 hours. Strain stock. Discard meat
vegetables
and seasonings.
Recipe Tip
Clarify stock for clear soup: To remove solid flecks too small to be strained out with cheesecloth
combine 1/4 cup cold water
1 egg white
and 1 crushed eggshell in a bowl. Add to the strained stock and bring to a boil. Remove from heat and let stand for 5 minutes. Strain again through a sieve lined with cheesecloth.
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