Traditional Beef Stock
|Meaty beef bones||4 Pound (Shank, Neck bones, Etc)|
|Calf foot||1 , cleaned and split|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Finely chopped yellow onions||4 Cup (64 tbs)|
|White of leek||2 , well cleaned and sliced|
|Chopped peeled carrots||3 Cup (48 tbs)|
|Parsnip/1 medium parsnip||2 Small, peeled and chopped|
|Dried thyme||1 1⁄2 Tablespoon|
|Canned tomato paste||6 Ounce|
|Water||1 Cup (16 tbs) (As Required)|
Preheat oven to 400Â°F.
Spread beef bones and calf's foot in a baking pan just large enough to hold the meat in a single layer.
Bake for 1 1/2 hours, or until meats are very brown.
Turn pieces occasionally and drain rendered fat as necessary.
Heat the oil in a large pot.
Add the onions, leeks, carrots and parsnips and cook over high heat, stirring often, until well browned, about 25 minutes.
Add browned bones and calf's foot to the vegetables, along with the remaining ingredients.
Pour 1 cup water into the pan in which the meats were browned and set over high heat.
Stir and scrape up any caramelized particles from the bottom and sides.
Pour liquid into the pot.
Add additional water to cover ingredients well, and set pot over medium heat.
When the stock reaches a boil, skim, reduce heat so liquid simmers, partially cover, and simmer for 4 hours.
Strain out and discard the solids, and refrigerate or chill, then freeze the stock.
Before using refrigerated stock or freezing chilled stock, remove any fat that has solidified on top.