BEEF OR VEAL
STOCK
3 to 3 1/2 quarts
2
tablespoons vegetable oil
5 to 6
pounds bones and trimmings from beef or veal or a combination of
both
3 garlic cloves, chopped
2 leeks, cleaned and sliced, or 2 onions, quartered
2 carrots, cut in 1-inch pieces
1 celery stalk, cut in 1-inch pieces
2 large, ripe tomatoes, quartered, with cores intact
2 sprigs fresh thyme or 1 teaspoon dried leaf thyme
6 to 8 sprigs fresh parsley
1 bay leaf
6 to 8 peppercorns
Preheat the oven to 475°
F. Put the oil in a roasting pan, add the bones and trimmings and
roast, turning several times, until well browned, about 35 to 40
minutes. Transfer the bones to a large stockpot and add all the
vegetables, herbs and peppercorns. Pour 2 cups water into the
roasting pan and heat over medium-high heat long enough to loosen
all the browned particles. Pour this liquid and 4 quarts water into
the stockpot and heat to a boil. Skim the foam from the top and
reduce the heat to medium. Simmer, skimming and degreasing from time
to time, adding water if necessary to keep bones covered, for 5 to 6
hours. Strain and clean the stockpot. Pour the strained stock into
clean pot and continue to simmer for an additional 1 1/2 to 2 hours.
Cool, degrease and store.
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