BROWN BEEF STOCK
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).
Preheat the oven to 425°F. Place in a lightly oiled roasting pan and roast for 15 minutes:
- 5 pounds meaty beef bones
Add:
- 2 medium unpeeled onions, quartered
- 2 carrots, cut into 2-inch pieces
- 2 celery ribs, cut into 2-inch pieces
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
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)
Add:
- Cold water to cover
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.