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Beef Stock Recipe


A very flavorful stock for use with beef, pork or vegetable dishes.

Ingredients
* 8 pounds beef bones, any kind, cut into 3-4 inch pieces
* Oil
* 6-7 quarts cold water
Vegetable Mix:
* 1 cup onions, coarsely chopped
* 1 cup carrots, coarsely chopped
* 1 cup celery, coarsely chopped
* 2 cups tomatoes, quartered
* 3/4 cup tomato paste, thinned with 2 tablespoons water
Spice Sachet:
The following ingredients are placed into a 4" square of cheesecloth and tied into a sack.
* 1 tbs parsley
* 1/2 teaspoon thyme leaves
* 1 bay leaf
* 1 whole clove
* 1/2 teaspoon black peppercorns
* 1 clove garlic, crushed
Directions
1. Heat the oven to 400F. Place the bones on a lightly oiled cookie sheet pan and roast for 30 minutes, turning occasionally. Brush the bones with a thin layer of the tomato paste, and roast for an additional 30 minutes, turning occasionally, until evenly browned.
2. Place the bones in the stockpot and cover with cold water. Bring to a boil, and then lower to a simmer. Periodically, skim any scum that forms on the surface.
3. Continue to simmer the stock for 4 hours, skimming periodically. Add more hot water, as needed, to keep the bones covered.
4. Place the vegetable mix and spice sachet to the stockpot. Simmer for another 1 hour.
5. Strain the stock through cheesecloth, and allow the stockpot to cool. Transfer to a container and refrigerate overnight.
6. The next day, skim off all the fat that's risen to the surface.
Makes about one gallon of stock.


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