This recipe is part of the recipe for Beef and Parsnip Stew
Makes about 1-1/2 quarts stock
|4||pounds meaty beef bones|
|2||large onions, cut into wedges|
|2||large carrots, halved|
|4||stalks celery, halved|
|3-1/2||quarts cold water, divided|
|8||sprigs fresh parsley|
|1||teaspoon dried thyme leaves|
- Preheat oven to 450°F. Rinse bones in cold water. Place bones in large roasting pan; roast in oven 30 minutes, turning once.
- Arrange onions, carrots and celery over bones. Roast 30 minutes more.*
- Transfer bones and vegetables to stockpot or 5-quart Dutch oven. Skim and discard fat from roasting pan.
- To deglaze roasting pan, add 2 cups water to pan. Cook over medium-high heat, scraping up brown bits and stirring constantly 2 to 3 minutes or until mixture has reduced by about half. Transfer mixture to stockpot.
- Add remaining 3 quarts water, parsley, bay leaves, thyme, peppercorns and cloves to stockpot. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam off top occasionally.
- Remove stock from heat; cool slightly. Remove large bones. Strain stock through large sieve or colander lined with several layers of damp cheesecloth set over large bowl; discard bones and vegetables.
- Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in storage containers for several months.
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