Classic Beef Stock
|Beef bones||4 Pound, cracked|
|Veal bones||2 Pound, cracked|
|Carrot||1 , sliced|
|Onion||1 , sliced|
|Water||1 Cup (16 tbs) (Use As Required)|
|Celery stalks||3 , cut up (With Leaves)|
|Onion||1 , cut up|
|Carrot||1 , cut up|
|Bay leaf||1 , crumbled|
Have butcher crack bones and ask him to leave a little meat on them.
Heat oven to 400 degrees.
Spread bones in a large roasting pan and sprinkle with sliced carrot and onion.
Heat until bones are well browned, about 30 minutes.
Put bones and vegetables in large soup kettle.
Add a little hot water to roasting pan and loosen any browned bits from bottom.
Add to kettle.
Add boiling water to almost cover bones.
Add celery, parsley, leek, onion, carrot and seasonings.
Bring to a boil and skim off scum.
Cover and simmer about 4 hours.
Strain, discard bones and vegetables.
Cool stock quickly.
Store in jars in refrigerator.
Lift off fat before using stock in soup or other recipes.