Basic Beef Stock No. 213
4 lbs beef, meaty, raw, or
4 lbs veal bones
2 large onions, chopped
3 carrots, coarsely chopped
3 ribs celery with leaves, chopped
2 cloves garlic
5 parsley sprigs
1 bay leaf
4 whole cloves
salt to taste
3 1/2 quarts cold water, divided
Roast the bones in a large pan in a hot oven (about 450 degrees) for 30
minutes, turning them once. Meanwhile, in a large, heavy stock pot, combine
the onions, carrots, celery, garlic, parsley, bay leaf, cloves,
peppercorns, salt and first measure of water. Bring to a boil. Reduce the
heat. Add the roasted bones. Pour off the fat from the roasting pan. Add
the second measure of water to the pan, scraping the bottom and sides with
a wooden spoon. Pour this liquid into the stock pot. Return it to a boil.
Reduce the heat. Let simmer, partially covered, for 3 hours. Skim off froth
as needed. Continue simmering, partially covered, for another 2 hours. Pour
the broth through a fine strainer or sieve. Use immediately or refrigerate.
Yields 8 Cups
Posted by Joel Ehrlich to rec.food.recipes on Feb 15, 1998.
Adapted by DW.
Nature's Variety: Raw Frozen Bones