Beef Stock - Homemade

By ctaubenheim

Ingredients

• 8 sprigs fresh flat leaf parsley
• 6 sprigs fresh thyme or 3/4 tsp dried thyme
• 4 sprgs fresh rosemary or 2 tsp dried rosemary
• 3 dried bay leaves
• 1 Tbsp whole black peppercorns
• 1 lb beef stew meat, cubed
• 6 lbs veal bones, sawed into small pieces
• 1 large onion, peel on, quartered
• 2 large carrots, cut into thirds
• 2 stalks celery, cut into thirds
• 2 cups dry red wine

Details

Cooking time 300mins

Preparation

Step 1

Heat the oven to 450 degrees. Make a bouquet gami by wrapping parlsye, thyme, rosemary, bay leaves and peppercorns in a piece of cheesecloth. Tie with kitchen twine, and set aside. Arrange meat, veal bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minuttes, until the vegetables and the bones are deep brown, about 1 1/2 hours. Transfer the meat, bones and vegetables to a large stockpot, and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add wine and use a wooden spoon to scrape up the brown bits; boil until the wine has reduced by half, about 5 minuttes. Pour all of the liquid into the stockpot. Add 6 qts of cold water to the pot, or more if needed to cover bones. Do not add less water. Bring to a boil, then reduce to a very gentle simmer. Add the reserved bouquet gami. Liquid should just bubble up to survace. Skim the foam from thes urace, and discard. Simmer over the lowest possible heat for 3 hours; a skin will form on the surface of the liquid; skim off with a slotted spoon, and discard. Repat as needed. Add water if at any time the level drops below the bones. Strain the stock thru a fine sieve into a large bowl. Discard the solids. Transfer the bowl to an ice bath, and let cool to room temperature. Transfer to airtight containers. Refrigerate for at least 8 hours, or overnight. Stock may be refrigerated for 3 days or frozen for 4 months.