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Categories:Viewed: 56 - Published at: 8 years ago
Ingredients
- 2 pounds beef soup bones and trimmings
- 2 pounds veal bones cut up
- 3 each carrots scrubbed, peeled and cut up
- 3 each onions large, quartered
- 1 each celery stalks split
- 1 each garlic cloves crushed
- 2 tablespoons olive oil
- 2 cups wine hearty
- 1 bunch parsley leaves fresh
- 1 x thyme fresh sprigs, several
- 1 x black pepper freshly ground
- 8 cups water
Method
- Preheat the oven to 400F (200C).
- Spread the bones, carrots, onions, celery, and garlic in a roasting pan and sprinkle them with the oil.
- Roast, turning the bones from time to time, until very well browned, about 1 1/2 -hours.
- Scrape the bones and vegetables into a large stock kettle.
- Add the remaining ingredients and simmer over low heat for 4 to 5 hours, or longer, skimming the foam from the surface.
- Then strain the stock through a cheesecloth lined strainer and allow it to cool.
- It is not difficult to make stock at home, and the results are well worth the trouble.
- Far healthier and tastier than any kind of commercial stock base, homemade stock produces sauces of infinitely higher quality as well.
- Don't hurry the process; most stocks benefit from long slow simmering on the back of the stove.
