Beef Stock

Total Time: 2 hrs 35 mins Preparation Time: 5 mins Cook Time: 2 hrs 30 mins

Ingredients

• 4 lbs beef shanks or 4 lbs beef short ribs
• 2 celery ribs
• 2 onions, quartered
• 1 carrot, peeled and quartered
• 4 quarts cold water
• 1 1/2 teaspoons salt
• 1 bouquet garni (containing 3 sprigs fresh parsley, 1 sprig fresh thyme, and 1 bay leaf)

Recipe

• 1 put the oven rack in the middle position and preheat oven to 450 degrees.
• 2 in a large roasting pan, combine the beef shanks or ribs, onion, and carrot.
• 3 roast, turning 2 to 3 times. for about 1 hour, or until the bones and vegetables are browned.
• 4 transfer the meat and vegetables to a large stockpot.
• 5 add 2 cups of water to the roasting pan and deglaze by boiling over high heat and stirring and scraping up the browned bits with a wooden spoon for 1 minute.
• 6 add the deglazing liquid to the stockpot along with the remaining water, the celery, salt, and bouquet garni.
• 7 bring to a boil, and skim any foam that raises to the top.
• 8 reduce the heat to medium-low and simmer, uncovered, for 1 to 1 1/2 hours.
• 9 strain the stock through a fine-mesh sieve into a bowl and let cool.
• 10 refrigerate for several hours, remove the congealed fat, the cover and refrigerate for up to 1 week or freeze for up to 3 months.