Beef stock #2

Yield: 1 Servings

Measure Ingredient
4 pounds Beef or veal bones
3 quarts Water
1 medium Onion; coarsely chopped
3 larges Carrots; chopped
6 Sprigs fresh parsley
1 teaspoon Whole peppercorns
4 Cloves garlic; halved
1 Bay leaf
2 Whole cloves
1 teaspoon Thyme
½ teaspoon Celery seeds

Preheat oven to 400 degrees. Place bones in a roasting pan and bake for 30 minutes, turning once. Discard accumulated fat.

Transfer bones and remaining ingredients to a large stockpot. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, partially covered, at least 4 hours. Frequently skim the froth off the top.

Using a colander, strain stock. To defat stock, refrigerate until fat hardens on the surface, then remove and discard. The stock may gel during refrigeration; this is natural. Makes 2 quarts.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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