Beef Stock

Name: Beef Stock
Ingredients: 4 lb. beef shanks, cut in 2-inch pieces; 4 onions, quartered (unpeeled); 2 large carrots, quartered; 4 celery stalks, quartered; 2 tsp. soy sauce; 5 qt. water; 8 parsley sprigs; 1 tsp. leaf thyme; 1 large bay leaf

9 ingredients

10 steps

Ingredients

4 lb. beef shanks, cut in 2-inch pieces
4 onions, quartered (unpeeled)
2 large carrots, quartered
4 celery stalks, quartered
2 tsp. soy sauce
5 qt. water
8 parsley sprigs
1 tsp. leaf thyme
1 large bay leaf

Directions

1

Put last 3 ingredients in cheesecloth bag.
2

Preheat oven to 400°.
3

Cook shanks in a baking pan in oven until brown.
4

Drain off and discard fat.
5

Place all ingredients in large stock pot. Simmer 2 hours, skimming off foam as it raises to surface.
6

Strain through a cheesecloth-lined strainer.
7

Cover and refrigerate overnight.
8

Remove and discard congealed fat from surface.
9

Use within 3 days or freeze.
10

Makes 5 quarts.