Beef Stock Dark

preparation

• Cut the onion with the skin into small pieces, weigh the leek, carrots and celery and cut into small pieces. Peel and cut the garlic, cut into small pieces. Put all the spices except tomato paste in a bowl and set aside.
• Heat a 5 liter stainless steel saucepan and roast the beef bones with a little oil. Do the same with the beef leg slice and put both in an extra bowl and set aside. Loosen the brown spots on the bottom of the pot with a little water and add to the bowl.
• Heat a little oil in a saucepan, roast the onions, carrots, celery and let it take a little color. A little later, add the tomato paste, roast briefly. Add the leek and garlic, beef bones and beef slice of beef and deglaze with water. Put the spices in the saucepan and simmer over low heat for 2-3 hours.
• Place a kitchen towel in a colander, this in turn on another pot or container that catches the stock. Empty the beef stock through the kitchen towel and freeze the finished beef stock in portions or fill it into glasses.