– 1/4 cup vegetable oil
– 4 pounds meaty beef bones (such as shank or neck bones)
– 1 large onion, sliced
– 4 litres water
Stock can be prepared ahead of time and stored in refrigerator. Heat oil in large pot. Sprinkle bones with salt and pepper. Add bones and onion to pot. Sauté until bones and onion are deep brown, turning often, about 20 minutes. Add 4 litres of water and bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 3 to 4 cups, about 3 hours. Strain, discarding bones and onion. Spoon off excess fat from top of liquid.