Prep Time: 25 minutes
Cook Time: 7 hours
Ingredients:
- 2 lbs. meaty beef bones (shank, short ribs, shin bones)
- 2 lbs. cracked beef bones (knuckle)
- 2 carrots, chopped
- 2 celery stalks with leaves, cut into 2" lengths
- 2 onions, sliced
- 10 cups water
- 16 oz. can whole tomatoes, undrained, cut up
- 1-1/2 tsp. salt
- 1/2 cup chopped fresh parsley
- 1/2 tsp. dried thyme leaves
- 1 bay leaf
Preparation:
Place roasted ingredients into a 8-quart stockpot. Spoon off fat from liquid in the roasting pan, then add 2 cups water to the drippings in roasting pan and heat and scrape to loosen any browned drippings. Add to pot along with remaining 8 cups water. Bring to a boil. Reduce heat and simmer partially covered for 1/2 hour. Skim off any residue that rises to the surface. Add remaining ingredients and simmer partially covered for 5 hours.
Remove bones. Strain broth and add more salt, if needed. Cool uncovered in refrigerator. Skim fat from broth before using. This stock will keep for 3 days in the refrigerator, or will freeze up to 6 months. You can freeze it in ice cube trays, then pop out of the trays and store in a ziplock freezer bag.
