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6-8 lbs well-roasted beef bones
water to cover
2 onions
2 carrots
3 stalks celery
bouquet including parsley, thyme, oregano, basil, laurel
peppercorns
cloves
1 20 oz can crushed tomatoes
Brown the beef bones well in a hot oven and put them into a suitable heavy stock pot. Pour the grease out of the roasting pan and add some water to deglaze to get all the caramelized bits off the bottom which will add color to the stock. Cover the bones with cold water and add the remaining ingredients, using half a dozen each of the peppercorns and cloves. Bring carefully to a simmer and adjust the heat so the water barely smiles. Cook for at least 6 hours and up to 8 or 10 if you can. The level of water should not be allowed to drop more than a couple of inches. Strain the stock when cooked, let it settle and cool and then carefully degrease it. It is now ready for further use.
If you wish to clarify the stock allow it to become completely cold and
then remove all the fat from the top. Allowe 1 egg white per quart of
stock. Chop a carrot or two and some green of leek. Whip the egg whites to
a froth, not quite soft peaks, add the chopped vegetables and pour into the
cold stock. Slowly bring to a simmer, stirring constantly. Do not allow to
boil.The egg whites will coagulate and form what is known as a raft. Let
the stock cook undisturbed, and without boiling, for 1/2 hour. Allow to
rest briefly and then carefully remove a chunk of the raft. The stock shuld
be crystal clear, with a pronounced color. Ladle it out and strain it
through cheesecloth. Leave the last inch or so in the stockpot as this will
be full of little floating particles of egg white and debris.
water to cover
2 onions
2 carrots
3 stalks celery
bouquet including parsley, thyme, oregano, basil, laurel
peppercorns
cloves
1 20 oz can crushed tomatoes
Brown the beef bones well in a hot oven and put them into a suitable heavy stock pot. Pour the grease out of the roasting pan and add some water to deglaze to get all the caramelized bits off the bottom which will add color to the stock. Cover the bones with cold water and add the remaining ingredients, using half a dozen each of the peppercorns and cloves. Bring carefully to a simmer and adjust the heat so the water barely smiles. Cook for at least 6 hours and up to 8 or 10 if you can. The level of water should not be allowed to drop more than a couple of inches. Strain the stock when cooked, let it settle and cool and then carefully degrease it. It is now ready for further use.
If you wish to clarify the stock allow it to become completely cold and
then remove all the fat from the top. Allowe 1 egg white per quart of
stock. Chop a carrot or two and some green of leek. Whip the egg whites to
a froth, not quite soft peaks, add the chopped vegetables and pour into the
cold stock. Slowly bring to a simmer, stirring constantly. Do not allow to
boil.The egg whites will coagulate and form what is known as a raft. Let
the stock cook undisturbed, and without boiling, for 1/2 hour. Allow to
rest briefly and then carefully remove a chunk of the raft. The stock shuld
be crystal clear, with a pronounced color. Ladle it out and strain it
through cheesecloth. Leave the last inch or so in the stockpot as this will
be full of little floating particles of egg white and debris.
