Although the recipe gives the amount of meat to use, this
can be varied according to what you have available. If you store small pieces
in your freezer, you will soon have a larger amount to use for your stock. Any
pieces will be useful for a beef stock together with some beef bones.
3–4 lbs beef bones, meaty
3 carrots, scraped, broken in several pieces
2 medium onions, peeled, quartered
3 stalks celery, broken in several pieces
2 leeks, cleaned and cut into chunks
1 sprig thyme
2 fresh bay leaves
2 garlic cloves, unpeeled (more if you like)
2 whole cloves
NOTE: DO NOT PUT ANY SALT IN YOUR STOCK
1. Place the bones in a large heavy pot and cover with cold
water by about two inches.
2. Bring to a simmer over medium heat and remove the scum that
rises to the top.
3. Add the remaining ingredients and more cold water so that
everything is covered by at least an inch or two.
4. Bring the stock back to a simmer, skimming as necessary.
5. When the stock is simmering (Do not allow it to boil), maintain
at a very slow simmer for four to five hours. (Do not cover the pan as this
will cause the liquid to sour.)
6. Keep checking, and if the water level gets too low, add
7. Continue skimming as necessary.
8. When the vegetables and the bones have given their all,
strain the broth and discard the solids.
9. Set the stock, uncovered, in the refrigerator until the
fat has risen to the top and solidified. (I prefer to leave it overnight as it
is easier to take the fat off when it has solidified.)
10. Remove and discard the fat.
11. Taste the degreased stock and if it is not strong
enough, reduce it over medium heat.
12. When the stock is cold, store in the refrigerator for up
to three days, or in the freezer.