Beef Stock Recipe: 5 pounds mixed meaty beef bones like shank, neck, ribs, marrow bones, oxtails, shin, knuckles scraps, and trimmings. 1 4 oz tube of tomato paste 3 carrots halved 1 onion halved and browned in 1 tbsp of oil in a hot pan 1 leek white part only (optional) 1 tsp whole black peppercorns 5 quarts water 5 sprigs thyme 10 sprigs parsley 1 tsp kosher salt

Remouillage Recipe: Leftover Beef bones from above 3 carrots halved 1 onion halved 1 leek white part only 1 tsp whole black peppercorns 5 quarts water (7-8 quarts if you require more stock) 5 sprigs thyme 10 sprigs parsley 1 tsp kosher salt