Beef or Veal Stock
Ingredients
- 2 pounds meaty beef and/or veal bones
- 1 large onion, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 carrot stick, coarsely chopped
- 2 garlic cloves, crushed
- 3 bay leaves
- 1 gallon cold water, divided
Instructions
Preheat oven to 400 degrees. Place bones in roasting pan and bake until golden brown, about 20 minutes, turning once. Place onions, celery, carrots and garlic over the bones, return to oven and roast an additional 20 minutes. Transfer bones and vegetables to a large stockpot. Deglaze roasting pan by placing pan over two burners. Add 2 cups water to pan. Cook over medium-high heat for about 3-5 minutes, scraping up all the brown bits from pan. Add pan drippings, bay leaves and water to stockpot; bring to a boil. Reduce heat to simmer and cook, uncovered, until reduced by half, about 2 hours. Occasionally check stock and skim any foam or fat that rises to the surface. Strain through a colander and discard solids. Cool, cover and refrigerate for up to 3 days or freeze in small batches for later use. Makes about 2 quarts.