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beef calfs foot vegetable oil yellow onions leeks carrots parsnip thyme bay leaves cloves black parsley sprigs salt tomato paste water
Viewed: 24 - Published at: 3 months agoIngredients
- 4 pounds meaty beef bones (such as shank or neckbones)
- 1 calfs foot, cleaned and split (see Note)
- 1/3 cup vegetable oil
- 4 cups finely chopped yellow onions
- 2 leeks, white part only, well rinsed and sliced
- 3 cups chopped peeled carrots
- 2 small or 1 medium parsnip, peeled and chopped
- 1 1/2 tablespoons dried thyme
- 4 bay leaves
- 6 whole cloves
- 12 black peppercorns
- 6 parsley sprigs
- 1 tablespoon salt
- 1 can (6 ounces) tomato paste
- Water, as needed
Method
- Preheat the oven to 400F.
- Spread the beef bones and calfs foot in a baking pan just large enough to hold the meat in a single layer.
- Bake until the meats are very brown, 1 1/2 hours.
- Turn the pieces occasionally and drain the rendered fat as necessary.
- Heat the oil in a large pot.
- Add the onions, leeks, carrots, and parsnips and cook over high heat, stirring often, until well browned, about 25 minutes.
- Add the browned bones and calfs foot to the vegetables, along with the remaining ingredients.
- Pour 1 cup water into the pan in which the meats were browned and set over high heat.
- Stir and scrape up any caramelized particles from the bottom and sides.
- Pour the liquid into the pot.
- Add additional water to cover the ingredients by 2 inches, and set the pot over medium heat.
- When the stock reaches a boil, skim, reduce the heat so the liquid simmers, partially cover, and simmer for 4 hours.
- Skim occasionally.
- Strain out and discard the solids.
- Refrigerate the stock, or chill and then freeze.
- Before using the refrigerated stock or freezing chilled stock, remove any fat that has solidified on top.
