Place soup bones in a roasting pan. Smear the bones with tomato paste. Drizzle with olive oil, and sprinkle with 1/4 tsp. salt and pepper. Roast in the oven for one hour.
Meanwhile, chop up the vegetables and add to a stock pot. Add 1 tsp. salt and the peppercorn.
After an hour has elapsed, turn off the oven and remove the bones. Add the bones to the stock pot.
Add 1 cup of water and scrape up the pan juices. Add to the stock pot.
Add approximately 8 cups of water to the pot. Bring to a boil, then simmer over low heat for 12 hours. You can also make this recipe using a slow cooker. I let mine go for twenty hours. The longer you let it go, the better it will be!
Strain the broth into another container.
(Optional Step) Remove any meat scraps off the bones, and a little broth and the vegetables. If you have dogs, make their day, and mix this vegetable and meat mixture into their dry food.
Trust me, they’ll love you for it! Don’t let the look on Winston’s face fool you, he’s actually very happy!
At this point, you can use the broth to cook with, or store for later use.
If you’d like to reduce the fat content, just cool the broth in the fridge until the fat hardens. The fat layer can then be easily removed.
I like to divide the broth into two cup portions and freeze them in quart-sized ziplock bags. You can also pour the broth in silicone ice trays and freeze for smaller portions.