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Beef Stock
Tony Harding
Ingredients
6 to 10 pounds beef bones (shank bone or soup bones are best and get your butcher to saw them so the marrow is exposed)
4 onions with skin
4 carrots
4 ribs celery
Bouquet garnie: 4 whole peppercorns, 4 whole cloves, 2 bay leaves
Water
Directions
Roast the bones by placing in a baking pan and putting in a 350 degree F oven for about two to four hours until golden brown. Do not burn or your beef stock will taste bitter. Pour entire contents (bones and fat) into a deep pot. Wash the vegetables and chop. Place these in the pot with the bouquet garni and cover with about 4 to 5 quarts water. Bring to a boil and simmer for about 10 hours. Keep the solids covered with water by adding more when needed.
Strain out the solids through a sieve. For a clearer stock, restrain with a coffee filter in a sieve. Refrigerate over night. Remove the fat that has collected on top and the stock is ready.
Suggestions
After removing stock from refrigerator, place it back on the stove and warm it up. Then add 2 cups of a good red wine, letting it simmer for about three to five minutes. Port wine is good for this. It gives a deep and complex flavor to the stock.
You can pour your stock into ice cube trays and freeze. When you need to add flavor to a beef dish, just toss in a few while cooking.