Ingredients
4 pounds of meaty beef bone in pieces
2 each - carrots, onions, celery
6 quarts of cold water
parsley stems
bay leaves
peppercorns
2 cloves of garlic
1 large tomato chopped
Directions
Brown the bone in a 450 degree oven. Add the vegetables and brown, put vegetables, bones, and remaining ingredients in stock.
Cover with water and bring to a simmer.
Skim any gravy scrum that comes to the surface.
Simmer eight to ten hours (this can be done in the oven overnight).
Strain and de-fat the beef stock.
Divide up and store in gallon freezer ziplock bags for easy retrieval when making soup.
Recipe by Mark Hartman
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