Beef Stock II

Cooking & Recipes


8 cups


4 pounds beef bones (preferably shin)
2-1/2 quarts cold water
6 peppercorns
4 whole cloves
1 bay leaf
3 sprigs parsley
3 sprigs thyme
2 carrots, peeled and chopped
2 stalks celery, chopped
3 onions, chopped
Salt to taste


Place bones in soup kettle, add cold water and next 5 ingredients, and bring to a boil. Skim, reduce heat, and simmer, partially covered, 2 hours. Add vegetables and cook 1 hour longer. Strain through cheesecloth and cool. Skim fat from top. Season with salt.


Preparation Method

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