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Beef Stock

by Tony Harding

6-10 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 of 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 2 to 4 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
Tip:
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 3 to 5 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.