Beef Stock

1. 1

   Rinse the beef bones well under cold running water, then transfer to a large stockpot and add the remaining ingredients.

2. 2

   Add about 1 gallon water or enough to cover by a couple of inches.

3. 3

   Bring just about to a boil, then partially cover and adjust the heat so the mixture sends up a few bubbles at a time.

4. 4

   Cook, skimming off any foam that accumulates at the top, until the meat falls from the bones and the bones separate from one another, 2 to 3 hours.

5. 5

   Strain, pressing on the vegetables and meat to extract as much juice as possible.

6. 6

   Taste and add salt if necessary.

7. 7

   Refrigerate, then skim any hardened fat from the surface.

8. 8

   Refrigerate for 4 to 5 days (longer if you boil it every third day, which will keep it from spoiling) or freeze.

9. 9

   Omit the thyme, parsley, and cloves.

10. 10

    Add 4 garlic cloves, peeled and crushed, 3 scallions, trimmed and chopped, and 7 nickel-sized pieces of fresh ginger to the stock.

* Per serving · 4 servings · Values may vary.

No additional tips available.