Beef Stock II

By Maverick19

Ingredients

• 4 1/2 lbs beef bones
• 2 onions, quartered
• 2 carrots, peeled and coarsely chopped
• 2 stalks celery, coarsely chopped
• 4 cloves garlic, crushed
• 4 quarts water
• 10 black peppercorns
• 4 sprigs parsley
• 4 bay leaves

Preparation

Step 1

1. Preheat the oven to 425 degrees F. Place beef bones in a shallow roasting pan and roast for 40 minutes, turning occasionally. Add vegetables and cook for 15-20 minutes. Remove from the oven and, using a slotted spoon to drain off any excess fat, place bones and vegetables in a large saucepan.
2. Pour in water and add the herbs and spices. Bring to a boil and then skimmer over a low heat for 4-5 hours, skimming the top from time to time. Remove from heat and then strain. Cool stock before refrigerating. When cold, remove any fat that has settled on the top. Freeze or use as required.

Makes 3 Quarts