| Beef Stock 2
3 pounds of beef or veal bones
enough cold water to cover by 1 inch
1 pound of meat, optional
2 carrots, scraped and cut in pieces
2 stalks celery, without leaves
1 onion, cut in half
1 tomato, cut in half
3 garlic buds
2 parsley sprigs
2 whole cloves
1/4 teaspoon of thyme
1/4 teaspoon of marjoram
1 bay leaf
10 peppercorns
1 teaspoon of salt
beef drippings, optional
In a large pot or soup kettle, put the bones and enough cold water to cover by 1 inch. Bring them to a boil. Simmer slowly for 5 minutes and remove any scum that forms on the top. Add remaining ingredients and enough more cold water to cover by 1 inch. Cover, leaving the lid ajar about 1 inch to allow the stream to escape and simmer very slowly for at least 5 hors. Tem hours are even better, if you will be around to turn off the heat! When the stock has finished cooking, allow it to come to room temperature and put it in the refrigerator, uncovered, overnight. when the fat has hardened on the surface it can be easily removed. After removing every bit of fat, warm the stock until it becomes liquid. Strain the liquid and add more salt to taste, if needed.
If the flavor of your stock is too weak, you can boil down to evaporate more of the liquid and concentrate its strength. Store the stock in the freezer. Makes 2 1/2 quarts |
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