Beef Stock
Beef stock takes much longer to simmer than chicken stock. You will need to plan for more time to make this stock, but it can simmer unattended in your oven overnight. A good beef stock makes the best soup and will be worth your time. Ingredients: Directions:Preheat oven to 400°F. Place bones in an shallow baking pan and bake 30 minutes. Add carrots, onions and bake another 30 minutes turning vegetables and bones at least once. When bones are deeply browned, transfer them with the vegetables to a large ovenproof pot. Roasting brings out the flavor and will make the best stock. Drop in the bouquet garni. Pour the fat out of the baking pan, then deglaze with a little water and add to pot. Add remaining ingredients, cover, bring to a boil. Place the pot in your oven at 140° for 10-12 hours or overnight. Remove bones and vegetables with a slotted spoon, then strain stock through a strainer. Refrigerate for several hours, or until fat rises to top and forms a hard layer. Discard fat and transfer to small containers or freezer bags for storage. Makes 2 1/2 to 3 quarts. Note: You can also slow simmer stock in a crockpot
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