INGREDIENTS:
5 lbs. beef bones with meat, cut up
1-2 lbs. marrow bones (ask your butcher)
Olive oil, salt, and pepper
2 large onions, chopped coarsely
4 carrots, chopped into 1-inch chunks
2 turnips, cut into chunks
5 garlic cloves
1 bay leaf
8 sprigs Italian parsley
3 thyme sprigs
1 oregano or marjoram sprig
4 cloves
1 teaspoon turmeric
1 teaspoon poultry seasoning
1 tablespoon salt
8 peppercorns
1-gallon cold water
METHOD:
Preheat oven to 425°F.
Spread the beef bones evenly in a large roasting pan. Pour a little olive oil over the bones and toss to coat. Lightly season with salt and pepper. Roast bones until golden brown, about 35-40 minutes.
Place roasted bones, remaining vegetables, herbs, and seasonings. Fill the stockpot with enough cold water to cover, about 1 gallon of water.
On high heat, bring the stock to a boil. Cover, reduce heat, and simmer for 3-4 hours.
When the stock has finished cooking, place the stockpot in a cold water bath in the kitchen sink. Stir occasionally, until the stock has cooled.
Strain, pouring stock through a fine mesh strainer set over another large pan or bowl. Cover and refrigerate.
When chilled, you can easily lift the layer of fat from the top of the stock.
CHEF NOTES:
- For richer beef stock, use canned or prepared beef stock in place of part of the water.
- Roast one of the onions and a few more whole cloves of garlic with the beef bones for added flavor. Roasting the onions and garlic adds a very mellow flavor to the stock.
