Basic Beef Stock
|Brisket/Boneless chuck / bottom round||2 1⁄2 Pound (In One Piece)|
|Beef shin with bones||2 Pound|
|Marrow bones||2 (3 Inch)|
|Water||4 Quart (Adjust Quantity As Needed)|
|Carrots||2 , pared|
|Yellow onions||2 Medium, peeled|
|Celery stalks with leaves||2|
|Turnip||1 , pared and quartered|
|Leek||1 , washed well|
|Parsley sprigs||3 Large|
1 Place beef, shin of beef, marrow bones and veal knuckle in a large kettle; add water to cover, about 4 quarts. Heat to boiling; skim off foam that appears on top. Add salt, carrots, onions, celery, turnip and leek; tie parsley, peppercorns, cloves and bay leaf in a small cheesecloth bag; add to kettle. Push under the liquid and add more water if needed.
2 Heat to boiling; cover; reduce heat; simmer very slowly 3 1/2 to 4 hours, or until meat is tender. Remove meat and vegetables from broth.
3 Strain broth through cheesecloth into a large