Beef Stock

This will make a wonderful, rich beef stock, full of flavor that you can never get from a can.

This stock can be used the same day it is made, it is only recommended to let it chill overnight in order for the fat to float to the top and harden, making it easy to remove.

You can also substitute a veal knuckle in place of the pig's foot.


Beef Stock
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YIELD: 2 Quarts

Ingredients:
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4 pounds beef bones, cut into 3-inch pieces
1/4 cup all-purpose flour
3 each carrots, sliced
3 medium onions, sliced
1 each pig's feet
2 each leeks, cleaned and chopped
3 each garlic cloves, chopped
2 each celery ribs, chopped
1 each turnip, chopped
1 teaspoon dried thyme
8 sprigs parsley
1 each bay leaf
4 each cloves
8 each peppercorns
4 quarts cold water
1 tablespoon salt

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1. Preheat oven to 450 degrees.

2. Place the beef bones and half the carrots and onions in a roasting pan, sprinkle with the flour, and brown in the oven for 30 minutes.

3. Transfer bones and vegetables to a 8 to 10 quart stockpot. Drain fat from roasting pan, deglaze pan with a little water, and pour juices into the stockpot. Add the pig's foot, the remaining carrots and onions, and all other ingrediants except the salt to the stockpot. If necessary, add more water to cover by 3 inches and bring mixture to the boil. reuce heat to simmer, skim off scum, cover partly, and simmer for 2 hours. Add the salt and simmer for 3 hours longer, adding more water if necessary.

4. Strain broth into a large bowl, cool, chill thoroughly (preferably over-night), and remove fat from the top.