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5 from 1 vote

Ingredients
  

  • 4 to 5 pounds Beef and/or Veal bones neck bones
  • 2 pounds Beef and/or Veal trimmings optional; not needed if bones are very meaty
  • 6 medium Onions skin left on, cut in chunks
  • 2 small cans Tomato Paste
  • 3 Leeks rinsed well to remove grit, cut into 1 inch pieces (use white and green part)
  • 8 Carrots cut into 1 inch pieces
  • 2 Celery stalks cut into 1 inch pieces
  • 12 sprigs Fresh Parsley including stems
  • 6 sprigs Fresh Thyme
  • 2 large Bay Leafs
  • 12 whole Black Peppercorns

Instructions
 

  • Makes 2 Quarts
  • Preheat Oven to 400°
  • Place the bones (in a single layer), and the onions in a large roasting pan.  If you add the veal trimmings, scatter them around the bones.  Using a spatula cover the bones with the tomato paste.  Roast in oven 1 or 2 hours or until bones are golden brown on all sides.  Remove roasting pan from oven and place browned bones in a large stock pot (16 to 24 quarts).
  • Add all remaining ingredients and add enough cold water to cover at least by 2 inches.  Bring to a boil, then reduce the heat so that mixture just bubbles at a gentle simmer and let cook for at least 5 hours, better overnight.  Turn off the heat and let the stock cool down for one hour so that it's easier to handle. 
  • When the stock has cooled a bit, use a slotted spoon or tongs to remove the bones and cooked vegetables and discard. Strain the stock through a very fine sieve to remove any small particles.  Don't worry about removing the fat floating on top of the stock. It's easy to remove when it is real cold.
  • Refrigerate overnight and the next day remove ALL visible and congealed fat.
  • Portion the stock into containers ‑‑ from ice cube trays to pint size.
  • Label and date containers, then freeze for many many months.