Brown BEEF Stock

Name: Brown BEEF Stock
Yield: 1 servings
Ingredients: 5 pounds meaty beef bones; 2 medium unpeeled onions, quartered; 2 carrots, cut into 2-inch pieces; 2 celery ribs, cut into 2-inch pieces; 2 cups water or 1 cup white wine; 1 leek, halved lengthwise, well cleaned, and cut into 2-inch pieces; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; ¼ teaspoon white or black peppercorns; (2 whole cloves); Cold water to cover

About 8 cups Please read About Meat and Poultry Stocks. For a White Beef Stock, follow the directions for White Veal Stock, substituting beef bones for the veal. To make Lamb Stock, replace the beef bones in this recipe with 4 pounds lamb or mutton breast or neck, cut into thick slices, or shoulder chops (do not use lamb stock in a recipe calling for poultry or other kinds of meat, as its distinctive flavor can overpower the dish).

Let's Prepare

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Gather these ingredients — no prep needed yet.

5 pounds meaty beef bones
2 medium unpeeled onions, quartered
2 carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
2 cups water or 1 cup white wine
1 leek, halved lengthwise, well cleaned, and cut into 2-inch pieces
3 or 4 sprigs parsley
2 or 3 sprigs thyme
1 bay leaf
¼ teaspoon white or black peppercorns
(2 whole cloves)
Cold water to cover

Let's Cook

Step 1.

Preheat the oven to 425°F. Place in a lightly oiled roasting pan and roast for 15 minutes: 5 pounds meaty beef bones
Step 2.

Add: 2 medium unpeeled onions, quartered; 2 carrots, cut into 2-inch pieces; 2 celery ribs, cut into 2-inch pieces
Step 3.

Roast, stirring occasionally to prevent the vegetables from burning, until the bones are well browned, about 40 minutes. Transfer to a stockpot. Carefully pour off the fat from the roasting pan and add: 2 cups water or 1 cup white wine
Step 4.

Scrape up any browned bits, then pour the deglazed liquid into the stockpot. Add: 1 leek, halved lengthwise, well cleaned, and cut into 2-inch pieces; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; ¼ teaspoon white or black peppercorns; (2 whole cloves)
Step 5.

Add: Cold water to cover
Step 6.

Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 6 to 8 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.