Beef Stock

Name: Beef Stock
Ingredients: 8 cups water; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 pound beef bones and lean trimmings; 2 bay leaves; 1 large carrot, cut into 4 pieces; 1 large onion, quartered; 1 garlic bulb, crushed; 1 bunch fresh flat-leaf parsley

9 ingredients

2 steps

Ingredients

8 cups water
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound beef bones and lean trimmings
2 bay leaves
1 large carrot, cut into 4 pieces
1 large onion, quartered
1 garlic bulb, crushed
1 bunch fresh flat-leaf parsley

Directions

1

Place 8 cups water, salt, and remaining ingredients in a Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 1 hour. Strain broth through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 to 24 hours. Skim solidified fat from surface of broth; discard.
2

Note: Refrigerate broth in an airtight container for up to one week or freeze for up to three months.