Loading up my freezer with beef stock. - 7 pounds of bones - 4 stalks celery - 3 carrots - 2 onions - 1 bulb of garlic - 2 tbsp apple cider vinegar - enough tomato paste to cover the bones - enough water to cover the ingredients in the pot (around 7-8 liters of water) Cover the bones in tomato paste, break apart the veggies and roast everything at 425 for 20-25 min. Add to a pot and fill with water and the vinegar. Simmer for 12-24 hours then cool in the fridge. When cooled, you will have a layer of tallow on top to cook with and a gelatinous stock underneath. #stock #tallow #homemade #healthy #homecooking #recipe