Beef Stock 101 Recipe

• 5 lb beef bones
• 4 lrg unpeeled onions quartered
• 1 x garlic head halved crosswise
• 2 x carrots cut into 2" pcs
• 3 x celery ribs cut into 2" pcs
• 1 c. red wine Bouquet garni see * Note

1. * Note: Make Bouquet Garni from parsley, thyme, bay leaves, peppercorns and cloves wrapped in cheesecloth.
2. Heat oven to 450 degrees.
3. Place bones in a roasting pan, and roast, 45 min, stirring occasionally.
4. Add in onions, garlic, carrots, and celery to roasting pan.
5. Return to oven till well browned, roasting for a total of 1 to 1 1/2 hrs.
6. Remove roasting pan from oven, and transfer bones and vegetables to large stockpot; throw away any fat.
7. Heat roasting pan on stove over high heat.
8. Add in wine to deglaze, stirring to loosen any browned bits from bottom of pan.
9. Transfer to stockpot, and add in bouquet garni, tying to handle of pot for easy removal.
10. Add in sufficient cool water to cover by 2 inches.
11. Bring to a boil and reduce to simmer.
12. Cook for 7 to 8 hrs, skimming frequently.
13. Strain the stock through a chinois or possibly fine sieve into a large bowl or possibly pot, and set the bowl in an ice bath.
14. When cold, cover and chill overnight.
15. Remove layer of fat from bowl or possibly pot.
16. Stock can be stored in refrigerator for 3 days and frzn for up to 3 months.
17. Makes about 2 qts.
18. GOOD THING: After making a rich meat stock, allow it to refrigeratein the refrigerator overnight.
19. Then skim the surface with a slotted spoon to remove any solidified fat.
20. Place damp cheesecloth in a strainer, and freeze till hard.
21. Pour the skimmed stock through the lined strainer to remove very last vestige of fat.
22. Use perfectly strained stock in your favorite soup or possibly sauce.
23. Yield: 2 qts

beef bones, onions, garlic, carrots, celery, red wine

Taken from cookeatshare.com/recipes/beef-stock-101-82432 (may not work)