Heavenly beef stock

This is how stock starts. Ox tail including all the bones, along with vegetables including fennel bulb, onion, peppers garlic. Roast at 400 deg (F) for about an hour. At least until the bones are nice and brown. Add 2-3 cups of water and put back in oven for15 min or so.
Now, take all this and put it in a stock pot that can go in the oven. Make sure you get ALL the brown bits. Add enough water to cover. Add salt and pepper.
Put this pot in the oven at 200 deg. For any where from 2 hours to 24 hours. (more is better)
Let it cool then strain out all the solids. Separate the bones from the meat. My cat LOVES this meat. You've taken ALL the flavor out, it's now in the stock. Mash what's left of the vegis. Put this in or leave out. Up to you.
Put your stock in a container and cool it in refrigerator. This allows you to skim the fat. You are now ready to use your stock! It's a gift from the kitchen gods!
I used it tonight in some tomato sauce. Mmmmmmmmm! Warm toothsome sauce on a cold night. I spooned over my own ravioli but could go over rice, pasta or potatoes.
See the pics!

The roasted ox tail and vegis after 1-2 hours

The roasted bits now in a dutch oven

Water added to cover everything

The final product. Notice about a cup is gone. Used it for my sauce Sunday