Name: Beef Stock
Yield: About 4 quarts
Ingredients: 1 fresh hot chile pepper, such as jalapeño or serrano, or ½ hot dried chile (optional); 12 black peppercorns; ½ bunch (¼ ounce) fresh thyme; 4 whole cloves; 1 bay leaf; 1 pound oxtail, cut into small pieces; 4 pounds veal bones, preferably shin, knuckle, and feet; 3 pounds beef bones, preferably marrow and knuckle; 1 carrot, unpeeled, sliced; 4 ribs celery with leaves, rinsed and cut into pieces; 1½ gallons cold water; ½ pound leeks (white part and 3 inches green), well rinsed and cut into thirds; ½ head garlic, unpeeled (halve a whole head crosswise); 2 large onions (about 1¾ pounds), unpeeled, cut into 8 pieces each

Preparation info

About
4 quarts

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The recipe for this flavorful stock comes from Felipe Rojas-Lombardi, chef-owner of The Ballroom restaurant, one of New York’s shining lights.

Ingredients

2 large onions (about 1¾ pounds), unpeeled, cut into 8 pieces each
½ pound leeks

Method

Place a rack in the upper third of the oven, and preheat it to 500°F.
Arrange all the vegetables in a large deep roasting pan, making sure they cover the bottom completely. Arrange the beef and veal bones and the oxtail over the vegetables, and

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Ingredients

Method

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