Beef Stock

Ingredients

• 1/4 cup olive or vegetable oil
• 4 pounds meaty beef bones, such as ribs, shin, or tail
• 16 cups cold water
• 1 onion, quartered
• 1 carrot, peeled
• 1 stalk celery
• 2 large cloves garlic, crushed
• 2 sprigs fresh thyme
• 1/2 teaspoon salt

Directions

1. In a stock pot, heat the oil over medium-high heat and cook the beef bones, in 2 batches if necessary, until very deeply browned on all sides, including the meaty edges of ribs, 6 to 8 minutes per side. Reduce the heat if they threaten to burn. Remove the beef to a plate and pour off the oil in the pot.
2. Return the pot to medium-high heat and add the water, scraping the bottom of the pot to loosen any browned bits. Return the beef and any accumulated juices and bring to a simmer. As it comes to a simmer, skim off any foam that rises to the surface with a ladle or large spoon. Cook, uncovered, at the barest possible simmer, stirring occasionally, for 2 1/2 hours.
3. Add the onion, carrot, celery, garlic, thyme, and salt. Cook, uncovered, at the barest possible simmer, stirring occasionally, for 2 hours and 30 minutes.
4. Remove from the heat and let the stock rest for 15 minutes. Strain through a large fine-mesh strainer or a colander lined with a double layer of damp cheesecloth into a large bowl.
5. Fill a larger bowl or the sink with ice and water and nest the bowl of stock in it. Stir regularly until the stock has cooled.
6. Transferthe cooled stockto airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.

Submitted 11/1/06.
Source: Lobel's Meat and Wine
Submitted By: B Smith

Beef Stock