Ingredients

The following ingredients have 8 Servings
  • 1/4 cup (60 ml) of EITHER Low FODMAP Garlic-Infused Oil or Onion-Infused Oil,
  • 4 pounds (1.8 kg) of beef bones,
  • 3 cups (145 g) roughly chopped leeks, (green parts only)
  • 2 medium carrots, (scrubbed and cut into 2-inch (5 cm) pieces)
  • 2 medium (225 g) parsnips, (scrubbed and cut into 2-inch (5 cm) pieces)
  • 1 medium celery stalk, (cut into 2-inch (5 cm) pieces)
  • 2 tablespoons tomato paste
  • 1 tablespoon black peppercorns
  • 1 tablespoon low-sodium soy sauce, (use gluten-free if following a gluten-free diet)
  • 2 teaspoons kosher salt
  • 1/2 bunch fresh flat leaf parsley, (roughly torn)
  • 4 medium sprigs fresh thyme
  • 2 bay leaves
  • 14 cups water
  • Cheesecloth

Instruction

  • Position rack in center of oven. Preheat oven to 450°F/230°C. Have a heavy, rimmed sheet pan at hand.
  • Heat oil over medium heat in a large 8 to 10 quart (7.5 L to 9.5 L) heavy stockpot. Add the meaty bones and begin to brown them in the oil for about 3 minutes or until you get all the meaty bone surfaces infused with the flavorful oil.
  • Scatter the leeks all over the sheet pan. Don’t wash the stockpot, as you will be returning to it shortly. Transfer the browned bones to the sheet pan on top of the leeks. Roast for 20 minutes, stir the leeks and bones around and roast for 20 to 25 more minutes or until the bones are well browned. Don’t worry if the leeks look a little charred.
  • Scrape everything from the sheet pan, juices and all, into the waiting stockpot. Add carrots, parsnips, celery, tomato paste, peppercorns, soy sauce, salt, parsley, thyme and bay leaves to pot. Add the 14 cups of water; it should cover the solids. Add more water if it doesn’t just to cover all of the ingredients by about an inch (2.5 cm).
  • Bring stock to a very low simmer. Cover but leave lid slightly ajar and adjust heat so that the stock can simmer for an extended period of time. You want the surface just rippling. Check from time to time and skim any froth that might rise to the surface and discard. Also check water levels; add water as needed to keep solids submerged. Gently simmer for at least 12 hours; we let ours simmer overnight for 24 hours, but use your judgment about whether you feel comfortable with this.
  • Line a fine meshed strainer or chinois with a quadruple layer of cheesecloth. Remove the bones and any large solid pieces of ingredients from the pot using a large slotted spoon. Pour the stock in batches through the cheesecloth to strain out any and all solid bits and pieces. You should have a nice clear dark brown stock. You can strain multiple times through clean cheesecloth if you like.
  • Cooling the stock quickly and efficiently is necessary to prevent bad bacteria from developing. We separate the hot stock into a few shallow bowls set over ice. Do not put hot stock in the refrigerator, as that will trap a lot of heat in the center, which is a perfect breeding ground for the kind of bacteria that you don’t want. Once the stock is barely warm you can refrigerate it in one airtight container overnight. A layer of fat will congeal and can be easily skimmed away and discarded. Now you have beef Jell-O! The collagen rich bones will leave you with a stock that is solid when chilled. You can refrigerate the stock for up to 5 days or freeze for up to 6 months. Use as a base for soups and stews or simply sip as a rich, restorative stock.