Beef Stock
You will need:
4 lbs beef stewing bones
2 large onions (white or red) cut into quarters
2-3 large carrots
1 stalk of celery
1 five-inch piece of ginger cut into a few pieces
1 bulb garlic cut, cut in half, sideways
1 Tbsp sea salt
Preheat over to 400F
Place stewing bones, onions, carrots, celery, and garlic on a cookie sheet.
Bake for 1 hour.
Remove from oven and place in a large pot. Add enough water to cover the mixture.
Bring to a boil then set heat to low. Cover with lid and let simmer for 6-8 hours.
After approx. 6-8 hours, remove from heat and let cool enough to strain. With a large strainer and large bowl, strain the stock and mixture.
Stir in 1 Tbsp sea salt, or slowly add to your taste.