Beef Stock

• 3 1/2 pounds (15 kg) veal knuckle, split
• 3 large tomatoes, for brown stock
• 6 cloves garlic, for brown stock
• 2 medium onions, cut in half
• 2 medium ribs celery, for white stock
• 3 medium carrots, for white stock
• 4 1/2 pounds (2 kg) beef shin with bone, cut across by the butcher into 2- to 3-inch (5- to 7.5-cm) lengths

1. To make this in a slow-cooker, the recipe must be halved, producing 8 cups (2 l).
2. Stage one (bone broth)
3. Preroasting for a Brown Stock: Place the rack in the center of the oven and heat to 500F (260C; highest gas mark; #9 British regulo).
4. Place the veal knuckle, tomatoes, garlic, and onions (half the amounts if using a slow-cooker) in a large roasting pan.
5. Roast for 20 minutes.
6. Turn the vegetables and roast 25 minutes more.
7. Transfer the bones and vegetables to a large stockpot.
8. Place the roasting pan on top of stove over high heat.
9. Add 1 cup (250 ml) water.
10. Bring to a boil, scraping all the browned bits from the bottom and sides of the pan.
11. Remove from the heat.
12. On top of the stove:
13. For a Brown Stock, in a large stockpot, place the preroasted solids and the liquid from the roasting pan.
14. Add 15 cups (75 l) water, or enough to cover 2 inches (5 cm).
15. For a White Stock, place the veal knuckle, onions, celery, and carrots in a large stockpot.
16. Add 16 cups (4 l) water, or enough to cover by 2 inches (5 cm).
17. For either, bring to a boil.
18. Lower the heat to a simmer, in which gentle bubbles break the surface, and cook for 8 hours.
19. Skim (see Notes) and check the level of the water every few hours; it should remain about 2 inches (5 cm) above the bones.
20. You will need to add 6 (5 l) to 8 cups (2 l) water in an 8-hour cooking time unless an otoshi-buta is used.
21. In the oven:
22. Adjust the oven temperature, or heat it, to 300F (149C; gas mark #2; between #1 and #2 British regulo), the rack should be at the lowest possible level, with no other racks in the oven.
23. For a Brown Stock, in a large stockpot, combine the preroasted solids and the liquid from roasting pan.
24. Add 15 cups (75 l) water, or enough to cover 2 inches (5 cm).
25. For a White Stock, place the veal knuckle, onions, celery, and carrots in a large stockpot.
26. Add 16 cups (4 l) water, or enough to cover by 2 inches (5 cm).
27. For either, bring to a boil.
28. Transfer the pot to the oven.
29. Cook for 1 hour.
30. Lower the heat to 250 F (121 C; gas mark #1/2; between #1/4 and #1/2 British regulo) and cook for 11 hours.
31. Check the water level every few hours; it should remain about 2 inches (5 cm) above the bones.
32. You will need to add approximately 8 cups (2 l) in a 12-hour cooking period unless an otoshi buto is used.
33. In a 4- to 5-quart (4- to 5-1) slow-cooker:
34. For a Brown Stock, place the half-quantity of preroasted ingredients and the liquid from the roasting pan in the slow-cooker with 7 cups (75 l) water.
35. For a White Stock, place the half-quantity of veal knuckle, onion, celery, and carrots in the slow-cooker with 8 cups (21) water.
36. Turn the slow cooker on to Low and cook for 12 hours.
37. For all methods:
38. Strain the broth and discard the solids.
39. Skim the fat.
40. Add enough water to make 16 cups (4 l) for the stove-top and oven methods, 8 cups (2 l) for the slowcooker method.
41. Stage two (the stock)
42. On top of the stove: Return the liquid to the stockpot, with the beef shin.
43. Bring to a boil.
44. Lower the heat and simmer, so bubbles are gently breaking the surface, for 2 hours and 30 minutes.
45. The meat should be tender.
46. Remove the beef shin from the pot and separate the meat from the bones.
47. Poke or scoop the marrow out of the bones and reserve.
48. Reserve the meat and return the bones to the pot for 30 minutes.
49. In the oven: Return the liquid to the stockpot, with the beef shin.
50. Bring to a boil on top of the stove.
51. Place the pot back in the oven.
52. Cook for 3 hours.
53. The meat should be tender.
54. Remove the shin from the pot.
55. Separate the meat from the bones and reserve the meat.
56. Return the bones to the pot.
57. Cook for 1 hour.
58. In a slow-cooker: Return the liquid to the slow-cooker, with the half-quantity of beef shin.
59. Cook on Low for 5 hours.
60. Remove the shin from the pot.
61. Separate the meat from the bones, reserve the meat, and discard the bones.
62. For all methods: When the meat is cool enough to handle, tear or cut it into bite-sized pieces and reserve for use in Dividend Beef in the Pot or other soups.
63. Strain the liquid through a fine-mesh sieve and discard the bones, if necessary.
64. Skim the fat.
65. Cool to room temperature.
66. Refrigerate for 3 hours.
67. Remove the fat from the top and the sediment from the bottom of the stock (see Notes).
68. Use immediately, or refrigerate for up to 3 days or freeze.

veal, tomatoes, garlic, onions, celery, carrots

Taken from www.cookstr.com/recipes/beef-stock-4 (may not work)