Easy Beef Stock
|Veal shanks/Knuckles||2 Pound, cracked|
|Bone marrow||2 Pound|
|Beef bones||2 Pound, cracked|
|Beef chuck||3 Pound, cut into chunks|
|Cold water||4 Quart|
|Carrots||2 , peeled and cut into 1 inch slices|
|Onions||3 Medium, peeled and quartered|
|Whole garlic||1 (Whole Bulb, Unpeeled)|
|Fresh parsley sprigs||6|
Broil the meat and bones about 3 1/2 inches from the heat source until they are brown all over.
Place them in a large soup or stock pot.
Add the cold water and bring to a boil over high heat, then lower heat and simmer for 5 minutes, skimming off foam as it collects.
Add all the other ingredients, cover, and simmer€”never boil€”for about 5 hours at which time all the flavorful juices in the meat and vegetables will have been exuded.
After the stock has been cooked, strain it carefully through several layers of cheesecloth, reserving only the stock.
Skim off fat.
Cool, cover, and refrigerate.