Ingredients
- 5-6 lbs cracked beef bones
- 2-3 lbs soup bones with meat
- 2 carrots, washed and trimmed
- 4 onions, quartered
handful of fresh parsley
- 2 parsnips, washed and trimmed
- 3 cloves garlic, crushed
- 2 bay leaves
- 2 teaspoons salt
- 2 teaspoons black peppercorns
Directions
- In a 450 degree F. oven, roast the bones and meat in a large roasting pan for an hour. Put all bones in a large stockpot, then deglaze the roasting pan with a cup of water–and pour that into the stockpot. Add the remaining ingredients, then fill the stockpot with water to the 3/4 point. Bring to a boil slowly, then reduce heat and simmer, covered, for 2 hours. Remove cover, then simmer for at least another hour. Strain and pour into a variety of different sized containers (for different uses). Do not remove fat–this will seal the stock for its life in the freezer. Let cool to room temperature, then freeze.