Ingredients
The following ingredients have 12 Servings
- 4 pounds meaty beef, lamb, veal, pork or game bones,neck bones, shank crosscuts, short ribs, knuckles or leg bones with marrow
- 1/2 cup lower sodium tomato sauce, optional
- For the Stock:
- 14 cups cold water
- 4 stalks celery with leaves, cut up
- 4 large carrots, cut up
- 2 large yellow onions, thinly sliced
- 2 medium tomatoes, cut up, optional
- 1 large potato, white turnips and or parsnips, peeled and thickly sliced
- 1 cup thickly sliced green onions or leek tops
- 4 cloves garlic, halved
- 4 bay leaves
- 1 tablespoon each dried basil leaves and thyme leaves
- 2 teaspoons salt
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon whole cloves
Instruction
- Preheat the oven to 425°
- In a large shallow roasting pan, arrange meaty bones.
- Roast for 25 minutes. Turn the bones over, roast for 15 minutes more.
- Using a pastry brush, spread tomato sauce (if using) over bones.
- Roast for 10 minutes more or until meat is well browned.
- Transfer to a 10-quart stock-pot.
- To prepare the stock:
- Pour 2 cups of the water into roasting pan, stirring to loosen the browned bits.
- Transfer to stockpot.
- Add the remaining 12 cups water, celery, carrots, tomatoes (if using), potatoes, green onion tops, garlic, bay leaves, basil, thyme, salt, peppercorns and cloves. Bring to a boil. Lower the heat and simmer, covered, for 3 1/2 hours.
- Using a slotted spoon, lift out bones.
- When bones are cool enough to handle, remove meat and reserve for another use if you like. Discard the bones.
- To strain the stock, line a large sieve with 2 layers of 100% cotton cheesecloth.
- Set it in a large heat-proof bowl or container.
- Ladle stock through the lined sieve. Discard the vegetables and seasonings.
- Store the stock and meat in separate covered containers in the refrigerator, (will keep 3 days) or
- in freezer (will keep 3 months) Label with type of stock, quantity and date.
- Skim the solidified fat from stock before using. Makes about 12 cups stock.
