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Beef Stock II

by

Yield: 8 cups

Ingredients:

  • 4 pounds beef bones (preferably shin)
  • 2-1/2 quarts cold water
  • 6 peppercorns
  • 4 whole cloves
  • 1 bay leaf
  • 3 sprigs parsley
  • 3 sprigs thyme
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 3 onions, chopped
  • Salt to taste

Instructions:

Place bones in soup kettle, add cold water and next 5 ingredients, and bring to a boil. Skim, reduce heat, and simmer, partially covered, 2 hours. Add vegetables and cook 1 hour longer. Strain through cheesecloth and cool. Skim fat from top. Season with salt.
Updated Wednesday, September 5th, 2007
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