Brown Beef Stock
Instructions:
- For a richer, meatier flavor, use four pounds of beef bones and one pound of oxtails.
- 5 pounds beef bones, cut into 3-inch pieces
- 2 medium onions, each cut in half
- 3 carrots, peeled and each cut in half
- 2 stalks celery, each cut in half
- 13 cups water
- 1 small bunch parsley
- 1 bay leaf
- 1â„2 teaspoon dried thyme
- Preheat oven to 450°F. Spread beef bones, onions, carrots, and celery in large roasting pan (171â„2" by 111â„2"). Roast, stirring every 15 minutes, until well browned, about 1 hour.
- With tongs, transfer browned bones and vegetables to 6-quart saucepot. Carefully pour off fat from roasting pan. Add 1 cup water to roasting pan and heat to boiling, stirring until browned bits are loosened from bottom of pan; add to pot.
- Add remaining 12 cups water, parsley, bay leaf, and thyme to pot. Heat to boiling over high heat, skimming foam from surface. Reduce heat and simmer, skimming foam occasionally, 6 hours.
- Strain broth through colander into large bowl; discard solids. Strain again through fine-mesh sieve into containers. Cool. Cover and refrigerate to use within 3 days, or freeze up to 4 months.
- To use, skim and discard fat from surface of stock. Makes about 5 cups.