Rich
flavorful Beef stock
- 4 lbs. meaty beef bones (or lamb, veal, ham)
- 2 carrots, chopped
- 2 celery stalks with leaves, cut into 2" lengths
- 2 onions, sliced
- 10 cups water
- Pinch of salt
- 1 bay leaf
- 2 teaspoons dried thyme
- 2 cloves garlic
Place all bones in a large roasting pan and roast at 450
degrees for 30 minutes. Stir well, then add carrots, celery and onions and
roast for 45-60 minutes longer, until bones are very deep brown, stirring
mixture occasionally.
Place roasted ingredients into an 8-quart stockpot. Spoon
off fat from liquid in the roasting pan, then add 2 cups water to deglaze
roasting pan. Add to pot along with remaining 8 cups water. Bring to a boil.
Reduce heat and simmer partially covered for 30 – 45 minutes. Skim off residue
from the surface. Add remaining ingredients and simmer partially covered for 5
hours.
Remove bones. Strain broth and add more salt, if needed.
Cool uncovered in refrigerator. Skim fat from broth before using. This stock
will keep for 3 days in the refrigerator, or will freeze up to 6 months. You
can freeze it in ice cube trays (remember to spray the tray with cooking oil, I
use Pam), then pop out of the trays and store in a Ziploc freezer bag.
**A lovely variation for the lamb stock instead of using thyme and bay
leaf is
·
1-2 tsps. Chive
·
1-2tsps. tarragon
·
1-2 tsps. lavender
1-2 depending on if you want the
stock subtle or stronger tasting. You could even toss in a handful of fresh
mint. Freestyle
