Beef Stock

Everyone should know how to make a good beef stock. Since I've been cooking mine since yesterday in anticipation of the best french onion soup ever, I figured I'd share my recipe. Don't bother peeling or cutting off roots or stems of anything, it can all go into the stock and it'll just add more flavor.

Ingredients

• 7 pounds beef bones
• 2 large onions, unpeeled and quartered
• six carrots, unpeeled and cut into 3" pieces
• six stalks of celery, leafy parts included, cut into 3" pieces
• 8 ounces mushrooms (white or portobello) cut into large chunks
• 1 parsnip, unpeeled and cut into 3" pieces
• 1 head garlic
• 5 sprigs fresh thyme (or 1 teaspoon dried)
• 2 bay leaves
• 1 tablespoon black peppercorns
• 2 tablespoons cider vinegar
• salt
• olive oil
• water

Instructions

1. Preheat oven to 450°F.

2. Arrange beef bones on a large oven-safe dish. Season lightly with salt and add about a tablespoon of olive oil.

3. Arrange vegetables on a second large oven-safe dish. Add about a tablespoon of olive oil.

4. Cut the top off of the head of garlic. Place on a piece of foil, add about a teaspoon of olive oil, and wrap loosely.

5. Roast bones, vegetables, and the garlic in the foil packet in the oven for about 45 minutes, turning the bones and stirring the vegetables once.

6. Transfer bones, vegetables, and roasted garlic to a large stock pot. Cover with about a gallon of water, and add the thyme, bay leaves, black peppercorns, and cider vinegar. The vinegar is important— it will help to leech minerals from the bones. Bring to a slow simmer, and cook for at least eight hours, but as long as 24. I usually put mine on in the evening and let it cook until the following evening.

7. Strain all the solids from the broth using a cheesecloth lined sieve or colander over a large pot or bowl. Use immediately, or refrigerate for up to three days or freeze for up to three months.

Enjoy! If anyone has questions just ask.

bon appetit