Basic Beef Stock No. 213

4 lbs beef, meaty, raw, or
4 lbs veal bones
2 large onions, chopped
3 carrots, coarsely chopped
3 ribs celery with leaves, chopped
2 cloves garlic
5 parsley sprigs
1 bay leaf
4 whole cloves
10 peppercorns
salt to taste
3 1/2 quarts cold water, divided

Roast the bones in a large pan in a hot oven (about 450 degrees) for 30 minutes, turning them once. Meanwhile, in a large, heavy stock pot, combine the onions, carrots, celery, garlic, parsley, bay leaf, cloves, peppercorns, salt and first measure of water. Bring to a boil. Reduce the heat. Add the roasted bones. Pour off the fat from the roasting pan. Add the second measure of water to the pan, scraping the bottom and sides with a wooden spoon. Pour this liquid into the stock pot. Return it to a boil. Reduce the heat. Let simmer, partially covered, for 3 hours. Skim off froth as needed. Continue simmering, partially covered, for another 2 hours. Pour the broth through a fine strainer or sieve. Use immediately or refrigerate. Yields 8 Cups

Posted by Joel Ehrlich to rec.food.recipes on Feb 15, 1998.
Adapted by DW.