Beef Stock

Name: Beef Stock
Yield: 2 to 3 quarts
Ingredients: 2 leeks, white part only, well rinsed and sliced; 1½ tablespoons dried thyme; 3 cups chopped peeled carrots; 2 small or 1 medium parsnip, peeled and chopped; ⅓ cup vegetable oil; 4 cups finely chopped yellow onions; 12 black peppercorns; 6 parsley sprigs; 1 tablespoon salt; 1 can (6 ounces) tomato paste; Water, as needed; 4 bay leaves; 6 whole cloves; 1 calf’s foot, cleaned and split (see Note); 4 pounds meaty beef bones (such as shank or neckbones)

Preparation info

2 to 3 quarts

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

4 pounds meaty beef bones (such as shank or neckbones)
1 calf’s foot, cleaned and split (see Note)
⅓

Starter
Gluten-free

Method

Preheat the oven to 400°F.
Spread the beef bones and calf’s foot in a baking pan just large enough to hold the meat in a single layer. Bake until the meats are very b