Started making a huge batch of beef stock last night.
10 lbs soup meat with bones
One head of garlic
8-10 stalks of celery
Spices: Salt, pepper, rosemary, thyme, basil, bay leaves
Rubbed the meat with oil, salt, and pepper then roasted in 450 degree oven till browned. Put meat in stock pot and covered with water. Roasted the veggies on the same pan till browned then put them into the pot. Bring to boil then reduce to simmer. Cooked all night. Strain or remove meat, bones, and veg from pot then reduce. Still working on reducing.