Beef Stock

1. 1

   Put the oven rack in the middle position and preheat oven to 450 degrees.

2. 2

   In a large roasting pan, combine the beef shanks or ribs, onion, and carrot.

3. 3

   Roast, turning 2 to 3 times.

4. 4

   for about 1 hour, or until the bones and vegetables are browned.

5. 5

   Transfer the meat and vegetables to a large stockpot.

6. 6

   Add 2 cups of water to the roasting pan and deglaze by boiling over high heat and stirring and scraping up the browned bits with a wooden spoon for 1 minute.

7. 7

   Add the deglazing liquid to the stockpot along with the remaining water, the celery, salt, and bouquet garni.

8. 8

   Bring to a boil, and skim any foam that raises to the top.

9. 9

   Reduce the heat to medium-low and simmer, uncovered, for 1 to 1 1/2 hours.

10. 10

    Strain the stock through a fine-mesh sieve into a bowl and let cool.

11. 11

    Refrigerate for several hours, remove the congealed fat, the cover and refrigerate for up to 1 week or freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.