Difficulty: Moderately Easy
Instructions
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Step 1
To make a beef stocks, brown 1 1/2 lbs. of beef shinbone and 1 1/2 pounds of ground beef in 3 tablespoons of oil in a 6 quart pot. Then pour of the fat and add 3 quarts of water. Next add 2 medium onions, 2 stalks of celery with the leaves, 1 carrot, 1 turnip, 3 sprifs of parsley, 1 teaspoon of thyme, 1 bay leaf, and a few peppercorns.
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Step 2
Bring this to a boil and then lower the heat. Let it simmer for 3 hours. Be sure to skim occasionally.
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Step 3
Strain the through a sieve lined with cheesecloth. And then add salt to tast.
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Step 4
Chill the stock; the fat will set hard and can be scraped of with a spoon.
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Step 5
For a veal stock rather than beef, substitute about 3 lbs. veal knuckles or breastbone for the shinbone and chuck.
