1 large celery stalk with leaves, cut into 1 inch pieces
8 sprigs fresh flat leaf parsley
2 sprigs fresh thyme
1 bay leaf
12 whole black peppercorns
1 1/2 t salt, or to taste
Instructions
Preheat the oven to 400. In a shallow roasting pan, roast the bones, turning occasionally with tongs, until they begin to brown, about 30 minutes.
With the tongs, transfer the bones to a large stockpot. Add the water, onion, carrots, celery, thyme, bay leaf, peppercorns, and salt; bring just to a boil. Reduce the heat and simmer, partially covered, skimming off any foam and fat occasionally, about 2 hours.
Line a colander with a paper towel or a double layer of cheesecloth; place over a large bowl. Strain the stock through the colander, pressing the solids with a wooden spoon to extract the juices; discard the solids. Refrigerate the stock until the fat rises to the surface; scrape off and discard the fat. Or cool and transfer to 1 cup freezer containers to freeze; remove thefat when ready to use.
Originally Submitted
2/21/2010
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