Beef Stock

Name: Beef Stock
Yield: Makes 4 to 5 quarts
Ingredients: 2 tomatoes, halved; 1 marrow bone, cracked; 8 peppercorns; 5 sprigs parsley; 6 pounds meaty beef shanks, cracked; 2 medium onions, coarsely chopped; Beef trimmings from steaks or roasts (optional); 6 cloves garlic; 1 leek, coarsely chopped (optional); 3 sprigs thyme; 2 small bay leaves; 1 rib celery, coarsely chopped; 2 medium carrots, coarsely chopped

Preparation info

Makes
4 to 5
quarts

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Ingredients

6 pounds meaty beef shanks, cracked
1 marrow bone, cracked
Beef trimmings from steaks or roasts (optional)

Stock
Gluten-free

Method

Preheat the oven to 450°F. Place the beef shanks and marrow bone in a large roasting pan; roast, turning the pieces occasionally, until browned but not scorched, about 1½ hour