Rich Roasted Beef Stock

By Food52
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6 to 7 pounds beef bones, meaty shanks, knuckles, femurs and a foot

1 pound yellow onions, root trimmed and quartered (leave the skins on they add a nice gold color to your stock)

1/2 pound celery, trimmed and chunked

1/2 pound carrots, peeled and chunked

1 or 2 leek tops, trimmed and rinsed well (optional)

1/4 cup tomato paste

8 quarts water

2 bay leaves

1 head of garlic, halved

6 thyme sprigs

6 parsley sprigs

2 teaspoons whole black peppercorns

1/2 teaspoon fennel seeds

4 or 5 Szechuan peppercorns (optional but recommended)

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