Beef Stock

Name: Beef Stock
Ingredients: 4 pounds beef shanks; 1/4 teaspoon thyme leaves; 12 cups water; 2 carrots cut into chunks; onions 2 med., quartered; 2 stalks celery cut into pieces include leaves, if any; 1 bay leaf; 2 whole cloves garlic; 2 whole cloves; 6 whole black peppercorns

10 ingredients

3 steps

Ingredients

4 pounds beef shanks
1/4 teaspoon thyme leaves
12 cups water
2 carrots cut into chunks
onions 2 med., quartered
2 stalks celery cut into pieces include leaves, if any
1 bay leaf
2 whole cloves garlic
2 whole cloves
6 whole black peppercorns

Directions

1

Follow directions for Beef Stock, but instead of using only beef or veal shanks, use any combination of the following: lamb necks, ham hocks, and veal, beef, pork or lamb shanks.
2

Bring to a boil over high heat; reduce heat, cover, and simmer until meat falls from bones, about 2 1/2 hours. Let cool.
3

Pour stock through a wire strainer and discard meat, bones, vegetables, and seasonings. Cover and refrigerate for up to 4 days, lift off and discard fat before using or freezing. To freeze, transfer stock to freezer containers, leaving about an inch for expansion at top. Cover and freeze for up to 6 months. Makes about 12 cups.