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A great stock that can be used to add spice to any meal. |
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INGREDIENTS |
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2 tbsp vegetable oil |
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1 lb beef bones |
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½ cup chopped onions |
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¼ cup chopped carrots |
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¼ cup chopped escallions |
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½ tsp allspice |
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¼ cup diced garlic |
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2 cup water |
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½ cup tomatoes chopped |
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½ tsp thyme |
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2 whole cloves |
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¾ tsp salt |
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PREPARATION |
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1. Preheat oven to 450 F. |
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2. Put the oil in a roasting pan and heat briefly in the oven. |
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3. Add the bones to the oil in the pan, toss to coat and roast for 35
minutes. |
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4. Add the onions, carrots, escallion, garlic and parsley, tossing them
all to coat with fat. |
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5. Roast 30 minutes longer. |
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6. Remove the pan from the oven and transfer the bones and vegetables to
a clean stockpot. |
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7. Drain off as much of the fat as possible. |
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8. Place the roasting pan over medium-high heat and add 2 cups of cold
water and boil briefly. |
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9. Scrape up all of the browned bits into the water. |
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10. Transfer the liquid to the stock pot and add enough cold water to
cover. |
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11. Bring slowly to a boil, skimming off all of the froth that forms. |
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12. Lower the heat and add tomatoes, thyme, cloves and salt. |
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13. Simmer uncovered for 6 to 8 hours adding water as necessary just to
cover the ingredients. |
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14. Skim whenever necessary. |
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15. Strain the mixture into a bowl through a colander. |
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16. Gently press the solids to extract all of the liquid, and discard
the solids. |
