February 22, 2018 • 0 comments
For 1 gallon of stock:
5-8 lbs bones of grass fed beef
6 quarts of cold water
2 medium onions
3 meduim carrots
2 stalks of celery
½ teaspoon black peppercorns
2 sprigs fresh thyme or ½ teaspoon dried thyme
1 bay leaf
3-4 parsley stems
1/2 cup red wine or white vinegar
1. Preheat the oven to 400ºF.
2. Prepare about a 1– pound mirepoix and reserve. Mirepoix is coarsely cut onion, carrot, celery.
3. Rinse 5 to 8 pounds of beef bones and dry them well.
4. Place a thin layer of oil in a pan.
5. Add the bones in a single layer, turning them to coat with oil.
Put them into the oven and cook 30 minutes. Turn and cook an additional
30 minutes or until evenly browned.
6. Transfer the bones to a stock pot.
7. Add 6 quarts of COLD water and 1/2 cup of vinegar or wine and bring to a gentle boil.
8. Place the mirepoix in the hot pan used for bones and stir. Return
the pan to the over and roast until evenly browned, stirring as
needed. Rinse this pan with a cup of water, stirring up any browned
bits. Add it to the stock.
9. Reduce the stock to a simmer. The stock will throw off scum which
should be skimmed throughout the simmering time for a clear,
10. Add aromatics: 1/2 tsp black peppercorns, 1 bay leaf, 1/2 tsp. thyme, 3-4 parsley stems, garlic (optional 1 clove.)
Simmer the stock for at least 4 hours (6 to 8 hours even better.)
Allow the stock to cool enough to be handled. It can be refrigerated if you want to take the fat off the top. (Keep the fat refrigerated and use it for cooking.) Then it can be frozen in zip lock bags or canned for your pantry shelf.