Texas beef stock

8 servings

Ingredients

Quantity Ingredient
4 pounds Beef soup bones, chopped in a few peices by the butcher
2 Onions, unpeeled, root end cut off, quartered
2 Carrots, scrubbed but not peeled, quartered
2 Celery stalks, cut in approximately 2-inch pieces
2 Bay leaves
10 Parsley stems without leaves
4 Garlic cloves, unpeeled
½ teaspoon Black peppercorns
½ teaspoon Dried thyme
16 cups Cold water (approximately)

Directions

1. Preheat oven to 450 degrees F. Roast bones in a roasting pan, turning occasionally with a slotted metal spatula, until they begin to brown (about 30 minutes). Add onions, carrots, and celery; roast until browned (about 30 minutes).

2. Drain off fat. With a slotted spatula, transfer bones and vegetables to a stockpot, kettle or other large pot. To ingredients in stockpot, add bay leaves, parsley stems, garlic, peppercorns, thyme, and enough of the cold water to cover.

3. Bring just to a boil. Add a little more cold water to reduce to below boiling; stir once. Bring back just to a boil and reduce heat to very low so that liquid bubbles very gently. Skim off foam that collects on surface. Partially cover and cook, skimming foam and fat occasionally, for 4 to 6 hours. During first 2 hours of cooking, add hot water occasionally to keep ingredients covered.

4. Strain stock through a colander lined with several thicknesses of dampened cheesecloth, discarding solids. If stock is not to be used immediately, cool to lukewarm. Refrigerate until fat rises to the surface and congeals (about 3 hours). If stock will be used within 3 to 5 days, leave fat; skim fat when ready to use. If stock is to be frozen, skim fat.

BROWN VEAL STOCK: Substitute veal bones, preferably knuckle bones, for the beef bones.

GLACE DE VIANDE (Meat Glaze): Use this concentrated essence to flavor sauces and soups or to glaze meats. Boil stock, uncovered, over high heat until syrupy and reduced to about seven eights. Let cool; it will become gelatinous. Store, covered, for 1 week in the refrigeratgor, or cut into tablespoon sized cubes and freeze.

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