Italian Stocks Recipes - Beef Stock Recipe

Ingredients

• 3 1/2 pounds beef bones, chopped into 3-inch pieces

• 2 onions, quartered

• 2 carrots, chopped

• 2 celery sticks, chopped

• 2 tomatoes, chopped

• 4 1/2 quarts water

• 10 parsley sprigs

• 4 thyme sprigs

• 2 bay leaves

• 8 black peppercorns

Makes about 2 quarts

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Method:

1. Put the beef bones into a large roasting pan and roast in a preheated oven at 450°F for 30 minutes, until lightly browned. Turn the bones occasionally during cooking.

2. Add the onions, carrots, celery and tomatoes, spoon over the fat in the pan and roast, stirring occasionally, for a further 30 minutes.

3. Using a slotted spoon, transfer the bones and vegetables to a large stock pot. Drain off the fat from the roasting pan and add 2/3 cup of the water.

4. Set the roasting pan over a low heat and bring to a boil, scraping up any sediment from the base of the pan. Pour this into the pot and add the remaining water.

5. Bring to a boil, skimming off the scum that rises to the surface. Add the parsley, thyme, bay leaves, and peppercorns. Partially cover the pan, lower the heat and simmer for 4 hours.

6. Strain the stock, cover, and leave to cool. Chill in the refrigerator overnight, then remove and discard the layer of fat that will have set on the surface.