Beef Stock

By HeatherS

Ingredients

• 4 pounds beef and/or veal bones
• 12 cups water
• 1 medium-size onion, coarsely chopped
• 3 large carrots, chopped
• 6 sprigs fresh parsley
• 1 teaspoon whole peppercorns, or to taste
• 4 cloves garlic, halved
• 1 bay leaf
• 2 whole cloves
• 1 teaspoon leaf thyme, crumbled
• 1/2 teaspoon celery seeds

Details

Servings 8

Preparation

Step 1

Preheat oven to hot (400°).

Roast bones in roasting pans for 30 minutes, turning once. Discard fat.

Combine bones, water, onion, carrot, parsley, peppercorns, garlic, bay leaf, cloves, thyme and celery seeds in large pot. Bring to boiling over medium-high heat. Lower heat; simmer, partially covered, at least 4 hours. Frequently skim foam; do not stir or boil.

Strain stock through colander lined with double-thickness dampened cheesecloth. Discard solids. Cool stock in separate smaller bowls (see Storing Stock, at left). Then refrigerate, covered, overnight.

Skim fat and discard. Transfer stock to large saucepan. Bring to boiling. Pour in refrigerator or freezer containers, or ice cube trays. Let cool. Refrigerate or freeze stock.

Make-Ahead Tip: The stock can be refrigerated, covered, for up to 3 days, or frozen for up to 2 months. Bring to boiling before using.