Skill required: Beginner
5-6 lbs. cracked beef bones
2-3 lbs soup bones with meat
leftover meat that's around
2 carrots, washed and trimmed
4 onions, quartered
handful of fresh parsley
2 parsnips, washed and trimmed
3 cloves garlic, crushed
2 bay leaves
2 teaspoons salt
2 teaspoons black peppercorns
1. In a 450 degree F. oven, roast the bones and meat in a large roasting pan for an hour.
2. Put all bones in a large stockpot, then deglaze the roasting pan with a cup of water-and pour that into the stockpot.
3. Add the remaining ingredients, then fill the stockpot with water to the 3/4 point.
4. Bring to a boil slowly, then reduce heat and simmer, covered, for 2 hours.
5. Remove cover, then simmer for at least another hour.
6. Strain and pour into a variety of different sized containers for different uses.
7. Do not remove fat. This will seal the stock for its life in the freezer. Let cool to room temperature, then freeze.
Remove fat before using in other dishes.
Yield: 5 quarts
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