Beef Stock

Ingredients

• 7 lbs. beef soup bones
• Mirepoix:
• 2 onions
• 1 leek
• 2-3 carrots
• 3-4 celery
• 2 crushed garlic cloves
• Bouquet Garni:
• 2 bay leaves
• 3 sprigs fresh thyme
• 6-8 whole peppercorns
• 8 parsley stems
• 4 whole cloves
• 1 tablespoon tomato paste

Method

• 1. Roast the bones for about 45 minutes. Add the mirepoix and tomato paste to roasting pan of bones and roast another 15-20 minutes.
• 2. Place the bones in a stockpot with the vegetables. Pour the fat out of the roasting pan and deglaze the pan adding the juices to the stockpot. Cover with cold water until 2 inches above the bones.
• 3. Bring to a boil and lower to simmer. Skim the scum. Add the bouquet garni.
• 4. Simmer for about 8 hours.
• 5. Remove the bones with a slotted spoon. Strain the stock.
• 6. Cool in a waterbath and refrigerate.

Notes

• NOTES:
• NOTES : This is a wonderful stock to have on hand. Not only is it a great soup base but it can be reduced to a glace and used to enrich sauces. Use the stock in place of water in pot roasts, stews, sauces. A great flavor enhancer.
• SERVINGS: 1
• SOURCE: Char Zyskowski