|Beef soup bones||6 Pound (Neck Bones, Aim Bones, Shank Bones, Or Marrow Bones)|
|Onion||1 Large, sliced|
|Carrots||2 , cut up|
|Celery stalk with leaves||2 , cut up|
|Tomato||1 Large, cut up|
|Whole black peppercorns||8|
|Garlic||1 Clove (5 gm), halved|
|Cold water||12 Cup (192 tbs)|
1. In a large pan, combine water and beef soup bones along with onion; carrots; celery; tomato, if desired; peppercorns; parsley; bay leaf; garlic; and salt; bring the mixture to boil.
2. Reduce heat; cover and simmer for about 5 hours.
3. Remove the beef bones from the broth with a slotted spoon.
4. Line 2 layers of cheesecloth and strain the stock through it; discard the seasonings.
5. Skim off the fat with a metal spoon, or chill the stock and remove the solidified fat before use.
6. Beef stock can be used to make soup, stew, roast and even rice as it has a marvelous taste and aroma.
Always use cold water to make stock because in cold water, certain proteins, notably albumin, will dissolve. And albumin helps clarify a stock and gives a clearer stock.