• To begin, heat your oven to 450 degrees.
• Arrange the beef bones in a large roasting pan. Brush the bones with half of the oil, and sprinkle with half of the salt and pepper.
• Turn the bones over and brush the remaining oil on the other side. Sprinkle with the remaining salt and pepper.
• Spread the tomato paste all over the bones.
• Roast the bones for 30 minutes, or until they are beautifully browned.
• Place the bones in your large stock pot.
• Add a little warm water to the roasting pan, and scrape all of the bits loose from the bottom. Pour the drippings into the stock pot with the bones.
• Add the carrots, celery and onions to the stock pot.
• Remove the excess paper skins from the outside of the garlic heads. Cut the root end from the ends, exposing the cloves. Place them in the stock pot.
• Add in the bay leaves, thyme leaves, peppercorns and water.
• Bring everything to a gentle boil and let it boil for 5 minutes.
• Reduce the heat to a medium and let it simmer uncovered for a least 6 hours, 12 hours is better.
• Line a colander with damp cheese cloth, and strain the solids from the broth. Discard the solids.
• Once the broth is strained, freeze or can as is, or you can remove most of the fat from the broth.

TO REMOVE THE FAT:

• Place the strained broth in the refrigerator and chill for several hours or overnight. To chill it faster, put the broth in multiple containers to reduce the volume of each.
• Once the broth is chilled, carefully scoop the fat from the top of the broth.
• Freeze the broth in portions, or can it all, using the pressure canning method. (See the pressure canning information in the associated blog post on CosmopolitanCornbread.com with this recipe.)