Basic Brown Stock

• 3 pounds beef short ribs
• 3 pounds veal breast ribs
• 1 large onion, coarsely chopped
• 1 large carrot, scraped and cut into 2-inch pieces
• 4 quarts water
• 3 stalks celery, cut into 2-inch pieces
• 3 sprigs fresh parsley
• 2 teaspoons salt
• 4 whole peppercorns
• 3 whole cloves
• 1 bay leaf
• 1/4 teaspoon dried whole thyme

1. Place ribs, onion, and carrot in a shallow roasting pan. Bake at 400u0b0 for 30 minutes or until meat is browned, turning to brown all sides.
2. Transfer ribs, onion, and carrots to a large stock pot. Add remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, for 3 hours. Remove from heat; let cool to lukewarm.
3. Strain stock, reserving liquid. Discard ribs, vegetables, and spices. Place stock liquid in a container; cover and refrigerate until thoroughly chilled. Lift solid fat from top of stock; discard fat. Use Basic Brown Stock as a base for soups, sauces, or gravies.
4. Note: Basic Brown Stock may be frozen up to 3 months.

beef short ribs, veal breast ribs, onion, carrot, water, stalks celery, parsley, salt, peppercorns, cloves, bay leaf, thyme

Taken from www.myrecipes.com/recipe/basic-brown-stock (may not work)