Beef Stock

Instructions

For a brown stock, start by browning the bones in the oven at 400°F, turning them from time to time and taking care not to burn them. Move the browned bones to a stock pot.

Put the baking pan on the stove top and brown the onions and carrots in it, adding a little oil or fat if the pan is dry. Add them to the pot, then deglaze the pan with some water and pour that in too.

Add the remaining meat and bones, then enough water to cover everything by 2 inches. Bring to a simmer over medium heat, skimming off the foam and scum as it rises.

Reduce the heat and simmer uncovered and undisturbed for 30 minutes. Do not let it boil. Skim again if needed, then add the vegetables, the parsley, thyme and bay leaf, the peppercorns and the salt.

Stir, partially cover the pot, and simmer for 6 to 8 hours. Lift out the bones with tongs or a spider and discard them.

Strain the stock into another container and discard the vegetables. Rinse the pot, then strain the stock back into it through a double layer of dampened cheesecloth.

Cool the pot quickly in a sink of cold water, then chill it in the refrigerator. Lift off the layer of solidified fat and discard it.

Divide the stock into portions and freeze. Unfrozen stock keeps in a covered container in the refrigerator for 3 to 4 days, or it must be brought to the boil frequently to prevent spoilage.