Beef Stock

• 3 to 4 pounds meaty beef bones, like shank, shin, tail, or short ribs
• 2 medium onions, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 3 fresh thyme sprigs or 1/2 teaspoon dried
• 10 fresh parsley sprigs, or more to taste
• 1 teaspoon salt, plus more to taste
• 3 cloves
• 10 peppercorns

1. Rinse the beef bones well under cold running water, then transfer to a large stockpot and add the remaining ingredients.
2. Add about 1 gallon water or enough to cover by a couple of inches.
3. Bring just about to a boil, then partially cover and adjust the heat so the mixture sends up a few bubbles at a time.
4. Cook, skimming off any foam that accumulates at the top, until the meat falls from the bones and the bones separate from one another, 2 to 3 hours.
5. Strain, pressing on the vegetables and meat to extract as much juice as possible.
6. Taste and add salt if necessary.
7. Refrigerate, then skim any hardened fat from the surface.
8. Refrigerate for 4 to 5 days (longer if you boil it every third day, which will keep it from spoiling) or freeze.
9. Omit the thyme, parsley, and cloves.
10. Add 4 garlic cloves, peeled and crushed, 3 scallions, trimmed and chopped, and 7 nickel-sized pieces of fresh ginger to the stock.

beef, onions, carrots, celery stalks, thyme, parsley sprigs, salt, cloves, peppercorns

Taken from www.epicurious.com/recipes/food/views/beef-stock-385943 (may not work)