Beef Stock

Makes 2 1/2 quarts

Making stock is simply infusing water with flavor.
Almost any meaty bone will do

- shank, neck, knuckle, leg bones
- plus any raw scraps of beef you might have on hand.

  1. Preheat the oven to 400 degrees.
  2. Place the beef bones, celery, carrot and onion in a roasting pan.
  3. Roast until bones are dark brown, about 1 to 1 and 1/2 hours.
  4. Transfer the bones and vegetables to an 8 quart stockpot.
  5. Tilt the roasting pan and spoon out as much of the fat as possible, leaving any browned bits behind.
  6. Set the roasting pan over medium-high heat and add 1 cup water.
  7. Bring it to a boil, stirring and scraping to loosen any browned bits.
  8. Pour the deglazed liquid into the stockpot.
  9. Add the rest of the water, tomato, garlic, bouquet garni and the salt.
  10. Add more water if needed to completely cover the bones.
  11. Bring pot to a simmer over medium-high heat,
  12. skim off any fat and gray scum that rises to the surface.
  13. Reduce heat to medium-low and gently simmer for 3 to 4 hours.
  14. Strain the stock through a colander into a large bowl, pressing on the solids to extract the juices.
  15. Discard the solids and rinse the colander.
  16. Place two layers of cheesecloth in the colander and pour the stock through again into another large bowl or container.
  17. Degrease the stock using a del greasing pitcher, or allow stock to cool, then cover and chill overnight.
  18. When stock is chilled, scrape the solidified fat off the surface.
  19. Refrigerate stock for up to three days, or freeze for up to six months.
For onion soup , add a little white wine or cognac.
They will add a bit of sweet acidity and complexity.
Without these ingredients, the stock and onions can be overwhelming.
If you do not use alcohol,
try balancing the sweetness with lemon juice or even a small amount of red wine or vinegar.