Beef Stock

Name: Beef Stock
Ingredients: 5 lb. mixed beef and veal bones; 2 large carrots, scrubbed; 2 large ribs celery, cleaned; 2 large onions, cut in half; water; 2 Tbsp. tomato paste; 6 parsley sprigs; 1 tsp. leaf thyme; 18 peppercorns; 2 medium garlic cloves, crushed

10 ingredients

12 steps

Ingredients

5 lb. mixed beef and veal bones
2 large carrots, scrubbed
2 large ribs celery, cleaned
2 large onions, cut in half
water
2 Tbsp. tomato paste
6 parsley sprigs
1 tsp. leaf thyme
18 peppercorns
2 medium garlic cloves, crushed

Directions

1

Preheat oven to very hot, about 500°.
2

Place bones in a single layer in a roasting pan.
3

Break carrots and celery into large pieces; sprinkle among the bones, ditto with the onions.
4

Roast for 30 to 45 minutes, until meat, bones and vegetables begin to brown, even turn a little.
5

Dump these into a deep stock pot. Pour about a half inch of water into the roasting pan; dissolve any bits which have stuck to the bottom of the pan. Pour over bones.
6

Add more water to several inches above bones.
7

Bring to a boil; stir in tomato paste.
8

Add parsley, thyme, peppercorns and garlic.
9

Cook, barely simmering, for several hours, adding more hot water as necessary.
10

Strain and boil slowly until reduced and flavor is intensified.
11

Allow to cool; skim any fat from the top. Refrigerate, tightly covered, or freeze.
12

Makes about 2 quarts.