3 to 3 1/2 quarts



2 tablespoons vegetable oil

5 to 6 pounds bones and trimmings from beef or veal or a combination of both

          3 garlic cloves, chopped

          2 leeks, cleaned and sliced, or 2 onions, quartered

          2 carrots, cut in 1-inch pieces

          1 celery stalk, cut in 1-inch pieces

          2 large, ripe tomatoes, quartered, with cores intact

          2 sprigs fresh thyme or 1 teaspoon dried leaf thyme

          6 to 8 sprigs fresh parsley

          1 bay leaf

          6 to 8 peppercorns


          Preheat the oven to 475 F. Put the oil in a roasting pan, add the bones and trimmings and roast, turning several times, until well browned, about 35 to 40 minutes. Transfer the bones to a large stockpot and add all the vegetables, herbs and peppercorns. Pour 2 cups water into the roasting pan and heat over medium-high heat long enough to loosen all the browned particles. Pour this liquid and 4 quarts water into the stockpot and heat to a boil. Skim the foam from the top and reduce the heat to medium. Simmer, skimming and degreasing from time to time, adding water if necessary to keep bones covered, for 5 to 6 hours. Strain and clean the stockpot. Pour the strained stock into clean pot and continue to simmer for an additional 1 1/2 to 2 hours. Cool, degrease and store.