Beef stock

intermediate cooking series
about 2 gallons
10-16 hours

10lbs of beef bones (knuckles or marrow bones are best)
1 c red wine (for deglazing pan)
2 large onions chopped
2 carrots chopped
6 stalks of  celery chopped
2 oz tomato paste (for roasted bones only)
1 tbs peppercorns
2 gallons of cold water to cover bones

could also add: garlic, herb, root vegetables

place all ingredients in large stock pot. Bring to a slow simmer. Skim fat off stock. Cook 10-16 hours or until flavor is reached. Strain through a fine sieve and freeze.