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Beef Stock

Ingredients

• 4 pounds meaty beef soup bones (beef shank crosscuts or short ribs)
• 1/2 cup water
• 3 medium carrots, cut up
• 2 medium onions, unpeeled and cut up
• 2 stalks celery with leaves, cut up
• 1 tablespoon dried basil or thyme, crushed
• 1 1/2 teaspoons salt
• 10 whole black peppercorns
• 8 sprigs fresh parsley
• 4 bay leaves
• 2 cloves garlic, unpeeled and halved
• 8 cups water

Directions

1. Preheat oven to 450 F.
2. Place soup bones in a roasting pan.
3. Roast 30 minutes, turning once.
4. Place soup bones in a pot.
5. Pour the 1/2 cup water into the roasting pan and scrape up browned bits.
6. Add water mixture to pot.
7. Stir in remaining ingredients and boil.
8. Reduce heat.
9. Simmer, covered, for 3 1/2 hours.
10. Remove soup bones from broth and strain.
11. Discard vegetables and seasonings.
12. If using the broth while hot, skim fat.
13. If storing broth for later use, chill broth in a bowl for 6 hours.
14. Lift off fat with a spoon.
15. Place broth in airtight containers.
16. Cover and chill for up to 3 days or freeze for up to 6 months.
17. Chop meat.
18. Discard bones.
19. Place meat in airtight containers.
20. Cover and chill for up to 3 days or freeze for up to 3 months.

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