How to Make Beef Stock

Beef stock, or beef broth, is readily available in cans. But you'll feel like a real pro making your own - and it does taste better. Yields about 8 cups.

Instructions

Difficulty: Easy

Things You’ll Need:

• Cheesecloth
• Airtight Containers
• Colanders
• Pots
• Roasting Pans
• 10 black peppercorns
• 8 sprigs fresh parsley
• 3 cut-up carrots
• 4 lbs. meaty soup bones (short ribs or beef shank crosscuts)
• 1 tbsp. dried, crushed basil
• 4 bay leaves
• 2 medium onions - cut up
• 2 stalks celery with leaves, cut up
• 2 halved garlic cloves

1. Preheat oven to 450 degrees F.
2. Put the soup bones in a large, shallow roasting pan.
3. Bake bones about 30 minutes, or until well browned, turning at the 15-minute mark.
4. Put soup bones in a large pot. Pour 1/2 c. water into the roasting pan and scrape up any crusty browned bits. Add water mixture to pot.
5. Add carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and 1 1/2 tsp. salt to pot.
6. Add 10 c. water to pot and bring to a boil. Reduce heat, cover and simmer 3 1/2 hours. Remove soup bones.
7. Line a colander with 2 layers of cheesecloth. Set over a heatproof bowl and pour broth into colander to strain.
8. Discard vegetables and seasoning.
9. Chill broth, then lift off fat.
10. Store broth in covered container in the refrigerator for up to three days, or freeze for up to six months.