BEEF STOCK (about eight cups)
2 pounds meaty beef, sawed crosswise into 1 inch slices by the butcher
2 pounds meaty veal shanks, sawed crosswise into 1 inch slices by the butcher
2 onions, unpeeled, quartered
1 carrot, quartered
4 fresh parsley sprigs
1 fresh thyme sprig
1 Turkish bay leaf or ½ California bay leaf
4 quarts cold water
2 celery ribs, quartered
1-1/2 teaspoons salt
- Put rack in the middle of oven and preheat oven to 450*.
- Spread beef shanks, veal shanks, onions and carrot in a large roasting pan. Roast in oven, turning occasionally, until well browned, about 1 hour.
- Meanwhile, wrap parsley, thyme and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
- With a slotted spoon, transfer meat and vegetables to a 6 to 8 quart stockpot. Set roasting pan across two burners, add 2 cups water to roasting pan, then deglaze by boiling over high heat, stirring and scraping up brown bits, for about 2 minutes. Add liquid to pot, along with remaining 3-1/2 quarts water, celery, salt and bouquet garni, bring to a boil, and skim froth. Reduce heat and simmer gently, uncovered, skimming froth occasionally, until stock is reduced to about 8 cups, 3 to 5 hours.
- Pour stock through a fine-mesh sieve into a bowl, pressing hard on the solids. Discard solids. If using right away, skim off and discard fat. If not, cool stock completely, uncovered, then refrigerate, covered, until cold. Scrape congealed fat from chilled stock. The stock can be refrigerated for up to 1 week or frozen for up to 3 months.
from The Gourmet Cookbook