Beef Stock

Beef Stock (about 2 smallish cups)

1.5 lbs of bones from grass-fed beef (I use Bandera Grassland)
1 onion, quartered
2 carrots, sliced
1 leek, sliced
1 celery stalk, sliced
2 quarts of water
1 tsp of tomato paste
4 peppercorns

Preheat the oven to 425 degrees and roast the ingredients (on a cookie sheet) for 30 minutes then add them to a crock pot and cover with the water. Add a bouquet garni, peppercorns, and the tomato paste. Simmer for 3 to 4 hours. Strain, collecting the liquid in a bowl. You’ll have to apply pressure with the back of a spoon to make sure all the liquid comes out. Refrigerate until a solid layer forms over the top; that will be the fat; remove it with the utensil of your choice, trying not to remove the gel-like substance that’s under the layer of fat.