Chef Thomas Keller's Beef Stock

Name: Chef Thomas Keller's Beef Stock
Ingredients: 9 pounds (4Kg) meaty beef neck bones, preferably cut into 1-inch pieces; 1 pound, 10 ounces (750g) onions, peeled and quartered; 1 pound, 2 ounces (500g) carrots, peeled and cut into 3 pieces; 12 ounces (350g) leeks, split, washed and cut into 3 pieces; About 7 quarts, 3 cups (7 liters) cold water (this quantity may vary due to the displacement of the bones and vegetables); 6 ounces (170g) tomato paste; 1 head garlic, root removed, split in half; 6 parsley stems; 6 thyme sprigs; 2 bay leaves; 1 Tablespoon (9g) black peppercorns; Thomas Keller Insignia™ 12qt Stock Pot

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Ingredients

9 pounds (4Kg) meaty beef neck bones, preferably cut into 1-inch pieces
1 pound, 10 ounces (750g) onions, peeled and quartered
1 pound, 2 ounces (500g) carrots, peeled and cut into 3 pieces
12 ounces (350g) leeks, split, washed and cut into 3 pieces
About 7 quarts, 3 cups (7 liters) cold water (this quantity may vary due to the displacement of the bones and vegetables)
6 ounces (170g) tomato paste
1 head garlic, root removed, split in half
6 parsley stems
6 thyme sprigs
2 bay leaves
1 Tablespoon (9g) black peppercorns
Thomas Keller Insignia™ 12qt Stock Pot