Beef Stock

Yields6 Servings

3 lbs beef shank bones cut in 2" pieces

4 short ribs of beef lean

¾ lb oxtail cut in chunks

4 leeks split lengthwise

4 celery stalks

2 whole carrots peeled

1 yellow onion studded with cloves cut in half

3 fresh bay leaves

1 sprig of thyme

1 bunch parsley

1 unpeeled head of garlic

½ tsp whole black peppercorns

Preheat oven to 400°F.

Place all ingredients in a large dutch oven.

Add 2 cups of water.

Roast in the oven for 30 minutes.

Remove the pot from the oven and add water to cover.

Simmer on top of the stove for 3 to 4 hours.

Let the stock cool slightly, skim off any fat, and strain.

Refrigerate or freeze the stock in smaller amounts for future use.

Nutrition Facts

0 servings

Serving size