Beef Stock - Master Chefs
2 tb Oil, vegetable 6 lb Bones, beef, meaty 2 md Onions, trimmed, quartered -- don't peel 2 lg Carrots, peeled, trimmed -- coarsely chopped 2 Celery, stalks, trimmed, -- coarsely c...
Ingredients
- 2tb oil, vegetable
- 6lbbones, beef, meaty
- 2md onions, trimmed, quartered
- 1bn parsley, stems
- 2c water, plus more as needed
- 2md tomatoes, fresh or canned,
- 3thyme, sprigs
- 2bay leaf
Directions
- 1
2 tb Oil, vegetable 6 lb Bones, beef, meaty 2 md Onions, trimmed, quartered -- don't peel 2 lg Carrots, peeled, trimmed -- coarsely chopped
- 2
Put the oil in a roasting pan and heat briefly in the oven
- 3
Add the bones to the oil in the pan, toss to coat and roast for 35 minutes
- 4
Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat
- 5
Roast 30 minutes longer
- 6
Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot
- 7
Drain off as much of the fat as possible
- 8
Place the roasting pan over medium-high heat (use 2 burners if necessary), and add 2 cups of cold water and boil briefly