I like to know what goes into my food. Canned stock is just not an option. Not only is homemade stock more flavorful, but you control the amount of salt and you can add what you want, or keep out what you don’t. Just like my chicken stock, I try to keep this in the freezer for when I need a good beef stock. It’s pretty easy. Good to have on the back burner while you are cleaning house or making cookies or bread. Makes your house smell wonderful.
4 pounds of meaty beef bones, including the marrow. Shinbones or knuckle bones are the best.
2 onions, thickly sliced
2 large carrots, thickly sliced
2 stalks of celery, with leaves, thickly sliced
6 sprigs of fresh parsley
2 bay leaves
1 sprig fresh thyme
10 black peppercorns
1 tab. salt
Preheat your oven to 400 degrees. Put the bones, onions and carrots into a roasting pan and roast until the bones turn a rich brown. This will take about 30-45 min. Transfer the mixture to a stock pot. Add a little water to the roasting pan and bring to a boil, stirring with a wooden spoon until all the bits are loosened. Pour this into the stockpot and add rest of the ingredients and enough water to cover (about 5 quarts). Place the stockpot over med high heat and slowly bring to a boil. Skim off and discard any scum or fat that rises to the top. Reduce heat and simmer, partly covered, for about 4 hours.
Line a fine sieve with cheesecloth and set over a large bowl. Slowly pour contents of pot into the sieve. Discard the solids. Let the stock cool to room temperature. Pour into containers and cover, label and date. Store stock in the refrigerator for up to one week or in the freezer for up to 6 months. Makes about 3 quarts.