beef stock

1. 1

   preheat oven 450F Fahrenheit split bones and roast in oven when bones are thoroughly browned place in stock pot or roaster

2. 2

   cut onions, carrots, and celery in roasting pan the bones were roasted in with any bone residues braised in oven add water bay leaf and thyme cook slowly for at least 8 hours.

3. 3

   Strain the liquid off make sure you get all the marrow out of bones.

4. 4

   Keep liquid and marrow incorporate all the marrow harvested into liquid.

5. 5

   salt to taste makes about 2 quarts.

* Per serving · 4 servings · Values may vary.

No additional tips available.