Part 3/8:
To develop depth of flavor, begin by roasting the bones. Preheat the oven, lightly coat the bones in oil, and roast until nicely browned. Next, prepare a classic mirepoix consisting of onions, carrots, celery, and garlic. It’s important to note that any vegetables added should be carefully timed to prevent bitterness in the finished stock. For beef stock, the cooking process takes around ten hours, with the vegetables added later to achieve optimal flavor balance.