You will need:
- 1 lb. meat
- 2 1/2 lbs. of marrow and ball and socket bones
- 3 onions (skin on okay, but wash)
- 3 celery stalks
- 3 large carrots
- 1/2 bunch parsley
- Bouquet garni (see instructions below)
Put it together:
- Cut carrots and celery into thirds
- Cut onions into fourths
- Roast meant, bones, onions, celery, carrots together at 400 degrees for 20 minutes until veggies brown slightly and beef juices start running
- Add veggies and meat to pot (I used an 8 qt. pot)
- Add 1 cup wine (red recommend)/li>
- Add bouquet garni
- Fill pot with water just to cover ingredients and bring to a boil
- Turn heat to low and simmer 6 to 12 hours
- Add water to cover veggies/beef as needed
- Skim off impurities as needed (approximately every 30 min)
- 15 min before done, add parsley
- Remove chunks of bones, meat, and veggies from the stock
- Strain the stock with a colander
- Strain the stock with 2 layers of cheesecloth in a fine mesh sieve
Taste and reduce on stove if needed
- Chill in fridge
- Fat will solidify on top, remove before using for cooking or freezing
Notes:
- Do not add salt to the stock. You need to be able to control the amount of salt in the recipes you use your stock in. If it doesn’t taste flavorful enough, reduce it for longer on the stove.
- To purchase beef bones, ask the butcher at your local grocery store. Most grocery stores will have them kept in the freezer section. Alternately, you can purchase them directly from the farmer if your local beef farmer sells direct to the public.
Bouquet Garni:
You will need:
- Few springs thyme
- 4 celery leaves
- 2 bay leaves
- 1 Tbsp. peppercorns
- 2 cloves garlic (smashed, skins removed)
- Cheesecloth and cotton string
Put it together:
- Put ingredients in cheesecloth and tie with cotton string