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Categories:Viewed: 23 - Published at: 3 years ago
Ingredients
- 10 lb beef bones
- 4 lrg onions, cut into large pcs
- 2 x leeks, washed and diced into large pcs
- 4 lrg carrots, cut into large pcs
- 4 x celery stalks, cut into large pcs
- 1 whl head of clv garlic, cut in half
- 1 tsp whole black peppercorns
- 1 pch Kosher salt
Method
- Bouquet Garni:2 celery stalks, cut approximately 6 inches long 4 to 5 sprigs parsley2 bay leaves4 to 6 sprigs fresh thyme (or possibly 1/2 tsp.
- dry)
- In the hollow of one celery stalk, place all the ingredients, cover with the other celery stalk and tie together with kitchen string.
- Preheat oven to 450 degrees F. Place the bones in a shallow roasting pan and brown for 45 min, turning frequently.
- Reduce the temperature to 375 degrees F. Add in the cut pcs of onion, leeks, carrots and celery stalks to the pan.
- Roast for 30 min more, stirring every 15 min.
- Watch closely which the mix browns well and does not burn.
- Remove from the oven and place the browned bones and vegetables in a large stockpot.
- Throw away the excess fat from the roasting pan, add in a small amount of cool water and place on a burner over very high heat to deglaze the pan, using a spatula to scrape all the particles loose.
- Add in this to the stockpot.
- Add in the garlic, peppercorns, salt and bouquet garni to the stockpot.
- Pour Cool water over the entire contents, completely covering everything.
- Bring to a boil then reduce heat to a simmer for approximately 24 hrs.
- Stir the bottom of the pot occasionally as well as removing any scum from the surface.
- Make sure nothing sticks and the bones are covered at all times.
- You may have to add in small amounts of Cool water.
- Remove the stockpot from the stove and place in a small amount of cool water in the sink to cold it as quickly as possible.
- Strain the stock and chill.
- The stock can be put into individual measured containers, covered and frzn till ready to use.
