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Stock: Rich Homemade Beef Stock

Source of Recipe


The Columbine Kitchen at Purgatory, CO






List of Ingredients



• 3 large beef shanks
  
• 12 cups water
  
• 1 large onion, skin on, quartered
  
• 3 to 4 cloves garlic, crushed
  
• 3 to 4 carrots, broken into large pieces
  
• 3 to 4 stalks celery, broken into large pieces
  
• 6 whole peppercorns
  
• 1 tsp thyme, crumbled
  
• 2 sprigs fresh parsley
  
• 1 large bay leaf
  






Instructions



1. Place the shanks in a large stockpot. Cover with the water. Add all other ingredients; bring to a simmer and cook for 3 hours.
   
   
2. Strain and discard all but the broth and meat from the shanks. Refrigerate and chill until fat solidifies on the surface. Remove fat and discard. Use in any recipe requiring beef stock.
   
   (Can be frozen for later use.)