3-4 lbs soup bone (w/ meat scraps)
5 med/lrg carrots
5 celery stalks (w/ celery flowers)
1 1/2 white onions
6 tsp parsley flakes
2 bay leaves
2 tsp black pepper
2 tsp salt
1. Preheat oven to 400 degrees F.
2. Spread olive oil over soup bones/meat scraps, carrots, celery, & onion, & place these ingredients into roasting pan.
3. Place in oven for 40 minutes, flipping the soup bone & mixing around the vegetables half way at the 20 minute mark (this step slightly roasts the meat & vegetables & brings more flavor out)
4. Empty all contents from roasting pan into large soup pot including all the scraps & oils
5. Add the rest of the ingredients into this soup pot & fill with water until all the content is covered.
6. Now turn the stove top on the highest level & bring the soup to a boil; as soon as it begins to boil, turn down the heat to a low level so the soup only simmers for the rest of the time.
7. Leave the soup simmering for 5-6 hours; the longer the better!
8. After 5-6 hours, drain the beef stock using a cheese cloth or other filter, & discard the hard soup contents. Let stock cool to room temperature before putting in the fridge/freezer; it can be refridgerated if you plan on using it soon, or easily frozen & used whenever you need!
I like to make myself a little "soup" right after it's done cooking, & I cut up the vegetables into a bowl of still-hot beef stock. Yummy! This way I don't feel bad throwing away all these vegetables.